Tomatoes are the main reason I have a vegetable garden. I developed this dish to show off my plum, sun-dried and cherry tomatoes. Always a welcome sight on the table, it’s also easy to make.
—Rachel Kimbrow, Portland, OR
Takes: 20 min. • Makes: 8 pieces
1 tube (13.8 oz.) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped (about 2 cups)
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
2 Tbsp. olive oil
1 Tbsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved
1. Unroll and press the pizza dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
2. Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill for 1-2 minutes longer or until second side begins to brown.
3. Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
To bake flatbread: Preheat oven to 425°. Unroll and press the dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake for 6-8 minutes or until lightly browned. Assemble the flatbread as directed. Bake 8-10 minutes longer or until the crust is golden and cheese is melted.
Per Serving: 1 piece equals 235 cal., 9g fat (3g sat. fat), 12mg chol., 476mg sodium, 29g carb. (7g sugars, 3g fiber), 8g pro. Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat.