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Wed, Mar 30 2016 post by The Mamas Girls From themamasgirls

Rhodes Grilled Flatbread with Pesto, Fresh Mozzarella and Roasted Tomatoes

There’s nothing easier than frozen bread dough to make delicious restaurant copycat recipes. This flatbread recipe is so simple because it uses Rhodes Bake-N-Serv White Bread and jarred...

Grilled Flatbread with Pesto, Fresh Mozarella and Roasted Tomatoes

Grilled Flatbread with Pesto, Mozzarella and Tomatoes

Recently I went to lunch with some friends and decided to order my meal from the appetizer menu. (I do that sometimes!) And this Flatbread is what I ordered that day.  I am one who loves to recreate delicious restaurant food when I get home! It was so delicious that the next day, I set out to copy the Flatbread! I made it easy on myself by thawing a loaf of Rhodes Bake-N-Serv™ White Bread.

It tasted exactly like the Flatbread I ordered (minus the grilled chicken) but you could certainly add cooked chicken to this recipe to make it more hearty!

Thaw a loaf of Rhodes Bake-N-Serv™ White Bread according to the directions on the package.

While the dough is thawing, make the oven roasted tomatoes. Start by preheating the oven to 325°.  Slice the Roma tomatoes into ¼” thick slices and toss them gently with a little bit of olive oil. Arrange on a parchment lined baking sheet, that has been sprayed with non-stick spray, and sprinkle lightly with garlic salt. Roast for 30 minutes. (By the way, your house will smell like Italy!) When the tomatoes are done, but still hot, use a spatula to gently loosen them from the parchment (so they don’t stick.) Allow to cool to room temperature.

When the dough has thawed, divide it into 4 equal pieces and place on a floured board or countertop.

Roll out each piece into a rectangle, about 1/4” thick. Brush the top side with olive oil, if desired, and sprinkle with a little bit of sea salt.

Place the rolled out dough, oiled side down, onto a preheated grill pan (medium-high heat.) While it starts to grill, brush the top side with olive oil. Grill about 2 minutes per side or until golden. (If you don’t have a grill pan, you can use a non-stick skillet – it just won’t have the grill marks on it.) It’s okay if it gets bubbles, that makes it more fun!

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Remove from the grill pan and spread with a thin layer of Pesto sauce.

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Arrange slices of fresh Mozzarella cheese on top of each and put them in a 325° oven just until the cheese starts to melt (about 4-5 minutes.) Add a slice of oven roasted tomato on top of each slice of cheese. (If desired, you could add slices of grilled chicken.)

Serve warm. This recipe makes 4 large flatbreads. If you are using these as an appetizer, slice the Flatbread crosswise into 1 - 2” strips.

Posted in Main Dish, Appetizers
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Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes

Servings: 6 | Skills: Beginning | Prep Time: 25 min (not including thaw time) | Bake Time: 2 min

Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes
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Ingredients

1 loaf Rhodes Bake-N-Serv White Bread, thawed
4 – 5 medium Roma tomatoes, sliced and roasted
Fresh Mozzarella cheese, thinly sliced (about 24)
1 cup Basil Pesto

Instructions

While the dough is thawing, make the oven roasted tomatoes. 

Preheat oven to 325°.  Slice the Roma tomatoes into ¼” thick slices and toss them gently with a little bit of olive oil. Arrange on a parchment lined baking sheet, that has been sprayed with non-stick spray, and sprinkle lightly with garlic salt. Roast for about 30 minutes. When the tomatoes are done, but still hot, use a spatula to gently loosen them from the parchment (so they don’t stick.) Allow to cool to room temperature.

When the dough has thawed completely, divide it into 4 equal pieces and place on a floured board or countertop.  Roll out each piece into a rectangle, about 1/4” thick. Brush the top side with olive oil, if desired, and sprinkle with a little bit of sea salt.

Place the rolled out dough, oiled side down, onto a preheated grill pan or non-stick skillet (medium-high heat.) While it starts to grill, brush the top side with olive oil. Grill about 2 minutes per side or until golden. 

Remove from the grill pan and spread each Flatbread with a layer of Pesto sauce.  Arrange slices of fresh Mozzarella cheese on top of each and place them in a 325° oven just until the cheese starts to melt (about 4-5 minutes.) Add a slice of oven roasted tomato on top of the melty cheese slices. (If desired, you could add slices of grilled chicken.)

Serve warm. This recipe makes 4 large flatbreads. If you are using these as an appetizer, slice them crosswise into 2” strips.

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