Tomato and Red Onion Flatbread

Blogger Bree Hester of Baked Bree enjoys flatbread in any combination, but loves to use the season’s best tomatoes for this one.

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Prep Time 10 min
Total Time 30 min
Servings 8

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2: tablespoons olive oil

1: cup garlic-and-herb cheese spread (from 6.5-oz container)

1: cup shredded Asiago cheese (4 oz)

4: small tomatoes, sliced

1/2: medium red onion, thinly sliced

1/2: teaspoon salt

1/4: teaspoon pepper

3: tablespoons fresh basil leaves

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Directions

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet; brush with 1 tablespoon of the olive oil. Bake 8 minutes.
2 Remove from oven. Spread cheese spread over partially baked crust. Sprinkle with Asiago cheese. Arrange tomatoes and onion over cheese. Sprinkle salt over tomatoes; sprinkle pepper over entire flatbread.
3 Bake 10 minutes longer or until cheese is melted. Remove from oven. Top with basil; drizzle with remaining tablespoon olive oil.