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Tomato and Red Onion Flatbread

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Bree Hester
Created May 16, 2012
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Flatbreads make great appetizers or light meals, and this delicious recipe comes together easily with Pillsbury refrigerated classic pizza crust.

Tomato and Red Onion Flatbread

  • Prep Time 10 min
  • Total 30 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 10 minutes longer or until cheese is melted. Remove from oven. Top with basil; drizzle with remaining tablespoon olive oil.

Nutrition

Nutrition Facts are not available for this recipe

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