05 June 2009

Roasted Tomato Flatbread Pizza

Roasted Tomato Flatbread Pizza

Servings: 2 very large, 4 normal

8 oz cherry tomatoes, (grape, pear or cherry tomatoes will work fine)
1 Tbs olive oil
1 tsp kosher salt
2 Flatout Light Original Flatbread (vegans - see note at bottom)
8 oz Teese Vegan Cheese - Mozz
4 oz green chiles, canned or fresh, diced or in strips
2 corn ears, fresh, kernels only
1 tsp sea salt (optional)
1 tsp ground dried chile de arbol powder (optional)

1) Wash and dry cherry tomato. Slice larger ones in half.
2) Toss with olive oil and 1 tsp kosher salt and place into a cazuela or baking pan
3) Preheat oven to 350F with the tomatoes in the oven
4) Roast tomatoes until they pop, around 15 minutes.
5) Lay two flatbreads onto a baking sheet
6) Grate Teese evenly over the crusts
7) Add roasted tomatoes
8) Add diced mild chiles
9) Bake at 350F for about 10 minutes
10) Turn oven to broil and broil crusts until tops are starting to brown.

This makes two very large portions or 4 smaller portions. Sprinkle lightly with sea salt, if needed. And, in my opinion, it just isn't finished until you have shaken a little dried ground chile de arbol over the top...

Flatout Light Flatbread Original, does not contain any dairy like some of the other flavors do. However, it is processed in the same plant and probably on the same equipment as the other products that might contain whey. If this matters to you, you might want to look for a substitute flatbread. See the Flatout FAQ for more info here

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