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Home / Recipes / Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes

Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes

Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes
Grilled Flatbread With Pesto, Mozzarella And Roasted Tomatoes
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Prep Time: 25 min (not including thaw time)
Bake Time: 2 min
Servings: 6
Skills: Beginning


Ingredients

  1. 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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