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Tomato and Red Onion Flatbread

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 8

Flatbreads make great appetizers or light meals, and this delicious recipe comes together easily with Pillsbury refrigerated classic pizza crust.

Bree Hester Recipe by Bree Hester
May 16, 2012

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

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.

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.

Nutrition Information

No nutrition information available for this recipe.

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