Steve Dimeo MVEDGE Talks Hospital Spending
September 1, 2017
Tim Julian Talks Downtown Hospital & More
September 1, 2017

What’s Fresh With Beth Irons: Tomato Flatbread


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 15×10-in. rectangle. Transfer dough to an 18×12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray.
  2. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
  3. 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. Remove from grill.
  4. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes.
  5. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted. Yield: 8 pieces.

To bake flatbread:

  1. 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.
  2. Assemble flatbread as directed.
  3. Bake 8-10 minutes longer or until crust is golden and cheese is melted.