TOMATO AND RED ONION FLATBREAD

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Tomato and Red Onion Flatbread image

Flatbreads make great appetizers or light meals, and this delicious recipe comes together easily with Pillsbury refrigerated classic pizza crust.

Provided by Bree Hester

Categories     Appetizer

Time 30m

Yield 8

Number Of Ingredients 9

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 tablespoons olive oil
1 cup garlic-and-herb cheese spread (from 6.5-oz container)
1 cup shredded Asiago cheese (4 oz)
4 small tomatoes, sliced
1/2 medium red onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh basil leaves

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet; brush with 1 tablespoon of the olive oil. Bake 8 minutes.
  • Remove from oven. Spread cheese spread over partially baked crust. Sprinkle with Asiago cheese. Arrange tomatoes and onion over cheese. Sprinkle salt over tomatoes; sprinkle pepper over entire flatbread.
  • Bake 10 minutes longer or until cheese is melted. Remove from oven. Top with basil; drizzle with remaining tablespoon olive oil.

Nutrition Facts : ServingSize 1 Serving

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