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 servings

Calories 361kcal

Author Wendie Williams

Ingredients

For The Tomatoes

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

For the Spinach

2 cups spinach
2 tablespoon olive oil
3-4 cups mozzarella cheese shredded
4 Flatbreads I use packaged Naan
1/2 teaspoon red pepper flakes
fresh basil for garnish

Instructions

For The Tomatoes

Preheat oven to 300 degrees, line a baking sheet with parchment paper.
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

For The Spinach

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, wilted spinach, and red pepper flakes.
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