Garlic Roasted Tomato Flatbread

Garlic Roasted Tomato and Spinach Flatbread is crispy, smothered in cheese with sweet roasted cherry tomatoes and spinach.

Course Appetizer

Cuisine Italian

Keyword Flatbread, roasted tomatoes

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 540kcal

Author Wendie

Ingredients

2 pints cherry tomatoes halved
5 garlic cloves minced
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil plus more for storage
2 cups spinach
2 tablespoon olive oil
3-4 cups mozzarella cheese shredded
4 Flatbreads I use packaged Naan
fresh basil for garnish

Instructions

Garlic roasted tomatoes
Preheat oven to 300 degrees
In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently
Transfer to a baking sheet and spread into an even layer.
Bake for 1 hour or until tomatoes are soft and smell delicious
Preheat oven or grill to 425 degrees
Spray a baking sheet with non-stick cooking spray
In a skillet on medium heat add olive oil, and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside.
Spread cheese out on flatbreads, add the tomatoes and wilted spinach
Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp.
Add basil to garnish...Enjoy!

Video

Notes

Store leftover roasted tomatoes in a sealed container with a little extra olive oil in
refrigerator for a week, or freeze in small freezer bags for up to six
months.

You can use Sundried tomatoes in place of the roasted tomatoes if you prefer.

Nutrition