Wednesday, September 3, 2014

Roasted Tomato Flat Breads

All summer long I've been trying to find creative ways to use up my tomatoes. I literally eat them by the handfuls just to keep the huge fruit bowl of them looking manageable. In September, the tomatoes are still going like gangbusters, so the madness marches on.

Grilled flat breads were my summer obsession this year. I'll share a few more variations in the weeks ahead just to get your creative juices flowing. They are one of the easiest and tastiest ways we've found to use up our garden veggies this year, and because we grill them, they're super flavorful and fun.

If you've got a bumper crop of cherry tomatoes, like me, this recipe is a great way to use up at least a pint of them.

Tip: We stock up on the Trader Joe's refrigerated pizza dough to make these super simple. TJ's offers white, whole wheat and herb. At just a little more than a $1, it's super affordable. Just grab several and freeze until you're ready to use.

Roasted Tomato Flat Breads

1 pint cherry tomatoes
1/4 c. olive oil
1 tsp. maple syrup
1 package Trader Joe's pizza dough
4 oz. shredded mozzarella
1/4 pesto sauce
Fresh basil
Salt to taste

Preheat oven to 375 degrees. Cut tomatoes into halves. Drizzle with 1-2 tbsp. olive oil, maple syrup and a few pinches of salt. Arrange on a rimmed baking sheet, cut side up, and roast for 45 minutes.

While the tomatoes are roasting, roll out your pizza dough into four small rounds or rectangles. Brush each round on both sides with remaining olive oil. Grill over medium heat for a few minutes per side until puffed up and browned.

Spread pesto sauce on dough. Top with mozzarella cheese, roasted tomatoes and fresh basil and grill for another 3-5 minutes until cheese is melted.

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