Tomato and Red Onion Flatbread

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.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This is a wonderful appetizer but also wonderful served with a salad or soup.
Feel free to top your flatbread with any ingredients that you like. The possibilities are endless.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.