TOMATO AND RED ONION FLATBREAD

Tomato and Red Onion Flatbread image

Provided by Bree Hester

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