Triple Tomato Grilled Tomato Flatbread
This grilled tomato flatbread is a quick and flavorful recipe featuring triple tomatoes—plum, sun-dried, and cherry—all atop a crispy crust. Perfect for appetizers, light lunches, or dinner!
Ingredients
- 1 tube refrigerated pizza crust (13.8 ounces)
- Cooking spray
- 3 plum tomatoes finely chopped (about 2 cups)
- 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
- 2 tablespoons olive oil
- 1 tablespoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Asiago cheese
- 2 cups yellow and/or red cherry tomatoes halved
Instructions
- Unroll your refrigerated pizza crust and press it gently into a 15x10-inch rectangle. Place it onto an 18x12-inch sheet of heavy-duty foil that’s been coated with cooking spray. Spritz the top of the crust lightly with cooking spray for an even crisp.
- In a large mixing bowl, combine the chopped plum tomatoes, julienned sun-dried tomatoes, olive oil, dried basil, salt, and pepper. Toss until evenly coated.
- Carefully flip the crust onto your grill rack (foil-side up) over medium heat. Remove the foil and grill the crust for 2-3 minutes, until the bottom is lightly golden.
- Flip the crust and grill the second side for 1-2 minutes, until it begins to brown slightly.
- Take the flatbread off the grill and layer it with your tomato mixture. Sprinkle Asiago cheese and halved cherry tomatoes evenly over the top.
- Return the dressed flatbread to the grill, cover, and cook for 2-4 minutes. Remove it once the crust is golden brown and the cheese is perfectly melted.
Notes
Prep the tomato topping up to 24 hours in advance and store in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 375°F for a crispy crust.