Sunday Supper, Cheesy Tomato Basil Flatbread

the Painted Apron

3 years ago

We’ve been having a great time on the coast this past week,

boating, swimming and playing

4th of July fun with friends

The other day I told HHjr that instead cooking that night

we should have a “clean out the fridge” dinner

“We have a lot of BBQ ribs leftover from our 4th of July cookout” I said

“and we have salad stuff and zucchini and squash that I can roast~

and plus, there’s a tomato flatbread I’m dying to make!”

This is one of those “drop what you’re doing and make this now” recipes

Seriously, it’s that good!

Start by slicing tomatoes and putting the slices on paper towels to drain

Bake the crescent roll sheet until it is set and beginning to turn golden

The topping is made with mayonnaise, mozzarella cheese,

garlic, Parmesan and fresh basil

mix it together

Put a layer of mozzarella on the partially baked crust

and top with drained tomato slices

There were a few cherry tomatoes leftover from Taco night

so I added those too

Place large spoonfuls of topping mixture on top of tomatoes

Spread it out into an even layer

Bake at 375 degrees for 10-14 minutes or until set and bubbly

Cheesy Tomato Basil Flatbread

This is a pizza version of Tomato Pie, fresh summer tomatoes with mayonnaise, basil and cheese on a crust instead of in a crust!

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword appetizer, Cherry tomatoes, tomato and basil pizza, tomato flatbread, Tomato Pie, tomato pizza

Prep Time 15

draining time 30

Servings 15 squares

Combine mayonnaise with 1 cup Mozzarella, basil, Parmesan, salt and pepper. Mix well
Slice tomatoes fairly thin and place on paper towels to drain
Unroll dough sheet onto and parchment lined baking sheet. Prick dough all over with the tines of a fork. Bake at 375 degrees for 6-8 minutes until it begins to turn golden. Remove from oven.
Sprinkle with remaining Mozzarella and top with drained tomatoes. Place cherry tomato halves in the spaces between tomatoes
Put topping on tomatoes in large spoonfuls. Spread topping out into an even layer with the back of the spoon
Return to oven and bake for 10-14 more minutes until set and bubbly
Let set for 5 minutes then cut into 2-3 inch squares
Reheat leftovers on parchment paper or greased foil at 350 degrees for 10- 15 minutes