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!
Equipment
- 1 sheet pan
Ingredients
- 2 large ripe tomatoes
- 6 cherry tomatoes, cut in half
- 3/4 cup Duke's mayonnaise
- 2 cups grated Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh basil
- salt and pepper to taste
- 1 crescent roll dough sheet
Instructions
- 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