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 min
  • Total Time 30 min
  • Servings 8

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.

Expert Tips

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.