Margherite Flatbread

Ingredients

• 4 prebaked Flatbread Crusts

• 3/4 lb Roma tomatoes, about 4 tomatoes

• 1/2 tsp sea salt

• 4 1-oz slices fresh mozzarella cheese, thinly sliced

• 4 tsp chiffonade fresh basil

Instructions

1. Preheat oven to 400F.

2. Slice tomatoes in half. Lightly spray a baking sheet with canola oil spray. Roast tomatoes sliced side up for 15 minutes, or until tomatoes are lightly browned. Cool slightly and julienne. Place tomatoes in a colander to drain. Season with ½ teaspoon sea salt.

3. Lower oven temperature to 350F.

4. Spread 1/3 cup roasted tomatoes to within 1/2 inch of flatbread edge. Slice each 1-ounce mozzarella slice into 8 pieces. Spread 6 pieces around edge of flatbread and place 2 pieces in the center.

5. Bake until crusts become golden and cheese melts, about 5 minutes.

6. Top each flatbread with 1 teaspoon basil.