When it comes to quick cooking, I swear you don’t have to sacrifice flavor…at all. Not only is today’s recipe packed full of a punch with flavors, it’s super easy too. And you know what? It’s really all about a process. Once you get the process down packed, you can play with the flavor profiles. There are a million ways to make your favorite flatbread. I’m just showing you one way – but the philosophy is quite simple. Just take great flatbread, a simple sauce, great toppings, and a little seasoning and in 15 minutes, you’ll be surprised at what you pull out of the oven. One other thing I need to mention is this. You really want to use a cookie sheet for this recipe. You need a pan with low enough sides so the heat hits it at all the right angles.
Roasted Tomato & Mozzarella Flatbreads
*You’ll also need some low fat mozzarella cheese and flat breads. If you can’t find a good Artisan flat bread , pita bread works well too.
For the roasted tomatoes
1 tablespoon of olive oil
3 Roma tomatoes, cut into thin slices
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of sugar
1. Preheat the oven to 350 degrees.
2. Arrange the tomatoes in an oven safe dish and drizzle with olive oil. Then season with salt, pepper, and sugar. Roast in the oven for 30 minutes.
For the tomato sauce
1 10 oz can of crushed tomatoes
2 tablespoons of sugar
1 tablespoon of dried Italian herbs
1. Just combine all of the ingredients in a bowl and mix well to incorporate.
To assemble the flatbreads, preheat the oven to 375 degrees. Add as much sauce as you’d like to the flatbreads (or pita breads) and then layer on the roasted tomatoes and then the mozzarella. Add a bit of dried oregano to the top of each flatbread and bake in the oven until golden brown. This should take about 12 minutes.
Roasted Tomato & Mozzarella Flatbread was originally published on blackdoctor.org
