We are officially nearing the end of summer, which also means the end of abundant summer produce. Hurry up and make this with fresh cherry tomatoes while you can.
I'm a big fan of homemade pizza, but sometimes you just don't have time to make homemade dough. Either that, or you're craving pizza but don't want the calories that come with delicious, fresh dough. The flatbread doesn't really bring much flavor to the table, but it's a healthier alternative and you can top it with piles of cheese, roasted cherry tomatoes, basil, salami, and call it a low(er)-carb day. I'm not calling this a healthy recipe; I'm just saying it's healthIER :)
You don't have to roast the cherry tomatoes before making the pizza, but you really should. I don't even LIKE cherry tomatoes and I inhaled these... that's how good they are. Roasting the tomatoes brings out a sweet flavor, reducing the sour or tart flavor they normally have. Toss them in olive oil, kosher salt & pepper, and they're so delicious, you could eat them on their own.
Caprese Flatbread with Roasted Cherry Tomatoes
1 pint cherry tomatoes
8 oz. package of fresh mozzarella
4 oz. goat cheese, crumbled
4 oz. cured salami, sliced thin
Extra virgin olive oil (about 3 T.)
Freshly ground black pepper
Crushed red pepper flakes
Fresh basil leaves, torn
Preheat oven to 400 degrees. Toss cherry tomatoes in 2 T. extra virgin olive oil, a generous pinch of salt, and black pepper on a rimmed baking sheet. Roast tomatoes for 10-15 minutes, keeping an eye on them to make sure they don't burn.
Preheat oven to 350 degrees. Place flatbreads on a rimmed baking sheet and drizzle each with 1 T. extra virgin olive oil. Season each with salt, pepper, and crushed red pepper flakes. Top flatbread with mozzarella, crumbled goat cheese, roasted tomatoes, and salami. Cook the flatbread in the oven for about 10-15 minutes, or until the cheese begins to melt. (All of the ingredients are pre-cooked, so you don't have to worry about anything cooking through.) Top with basil, and enjoy!
Arugula, spinach, roasted zucchini, roasted red pepper, balsamic drizzle