Roasted Tomato Flatbread Recipe

Ingredients

• 2 cups red and yellow cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 1 tablespoon and 1 teaspoon herbs de Provence
• ¼ teaspoon salt
• Pinch of black pepper
• 1 medium leek, washed well, thinly sliced
• 1 clove garlic, minced
• ¼ cup cornmeal
• 1 (14-ounce) refrigerated classic whole-grain pizza dough
• ¼ cup pine nuts or slivered almonds
• 1 cup (4 ounces) shredded gruyère cheese 

Directions
Before you begin: Wash your hands.

1. Preheat the oven to 350ºF (176ºC).
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 hour. Remove from the oven; set aside. (Note: This can be done ahead; roasted tomatoes can be frozen and used in salad, quiche, and salsa.)
3. Meanwhile, heat 1 tablespoon olive oil in a 10-inch non-stick 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 (204ºC).

To make the crust:

1. 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.
2. 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.
3. Remove from the oven; allow the flatbread to sit for about 10 minutes before slicing.

Cooking Notes

• Herbs de Provence is an herb blend and is available in supermarkets. If unavailable, substitute an equivalent total amount of marjoram, rosemary, and thyme.
• 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.

Nutrition Information
Serves 8
Calories: 310; Calories from fat: 150; Total fat: 17g; Saturated fat: 4.5g; Trans fat: 0g; Cholesterol: 15mg; Sodium: 400mg; Total carbohydrate: 31g; Dietary fiber: 3g; Sugars: 4g; Protein: 10g

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