Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden’s harvest. It will absolutely impress.
—RACHEL KIMBROW PORTLAND, OR
START TO FINISH: 20 MIN. • MAKES: 8 PIECES
1 tube (13.8 ounces) 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 tablespoons olive oil
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved
1. Unroll and press 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 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 dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake 6-8 minutes or until lightly browned. Assemble flatbread as directed. Bake 8-10 minutes longer or until crust is golden and cheese is melted.