Roasted Tomato and Leek Flatbread Recipe

It may be the end of summer, but tomatoes are still plentifully growing. Put those tomatoes to good use by making this fresh Roasted Tomato and Leek Flatbread. This delicious recipe is basically a more nutrient packed version of a pizza, and it is only 310 calories per serving. Serve this easy to make flatbread as an appetizer or even as a light meal to impress all your guests this summer season!

Ingredients:

2 cups red and yellow cherry tomatoes, halved

3 tablespoons olive oil, divided

1 tablespoon and 1 teaspoon herbs de Provence*

1/4 teaspoon salt

Pinch of black pepper

1 medium leek, washed well, thinly sliced**

1 clove garlic, minced

1/4 cup cornmeal

1 (14-ounce) refrigerated classic whole-grain pizza dough

1/4 cup pine nuts or slivered almonds

1 cup (4 ounces) shredded gruyère cheese

Directions:

1.  Preheat the oven to 350ºF.

2.  Toss the cherry tomatoes with 1 tablespoon olive oil, herbs de Provence, salt and pepper. Arrange on a baking sheet lined with parchment paper. Roast in the oven for 1 minute. Remove from the oven; set aside. (Note: This can be done ahead; roasted tomatoes can be frozen and also used in salad, quiche and salsa.)

3.  Meanwhile, heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add the leeks and garlic. Cook and stir uncovered for about 3 minutes, or until slightly softened.

4.  Turn the oven up to 400ºF.

5.  To make the crust, dust a 15-inch pizza tray or stone, or a greased non-stick cookie sheet, with cornmeal. Unroll the dough, arranging it over the cornmeal. Brush the dough with the remaining 1 tablespoon olive oil.

6. Layer the roasted cherry tomatoes, leek, garlic and pine nuts or almonds on the unbaked crust. Top with gruyère cheese. Bake for 20 to 25 minutes, or until the crust is golden brown.

7.  Remove from the oven; allow the flatbread to sit for about 10 minutes before slicing.

Cooking Notes:

1.  Herbs de Provence is an herb blend, often available in supermarkets. Use this link to learn how to make your own Herbs de Provence: https://www.eatright.org/food/planning-and-prep/recipes/herbs-de-provence-blend-recipe

***If unavailable, substitute an equivalent total amount of marjoram, rosemary and thyme.

2.  To prepare the leek, remove the root end and leafy top (where the white part becomes green). Thoroughly rinse under cool, running water, separating the leaves while washing them to remove any dirt inside.

Recipe derived from: https://www.eatright.org/food/planning-and-prep/recipes/roasted-tomato-and-leek-flatbread-recipe