Embark on a culinary journey with our Garlic Roasted Tomato Flatbread, a tantalizing blend of savory roasted tomatoes, aromatic garlic, and vibrant Mediterranean herbs. This recipe elevates the humble flatbread into a gourmet delight, perfect for a cozy dinner or casual gathering with friends. With its irresistible aroma and mouthwatering flavors, this dish is sure to become a favorite in your repertoire.
In our household, the Garlic Roasted Tomato Flatbread has become a beloved weeknight staple, loved by both adults and kids alike. I vividly remember the first time I made it for my family. As the aroma of garlic and Italian seasoning filled the air, my husband and children eagerly gathered around the kitchen, their mouths watering in anticipation. When I finally pulled the flatbreads out of the oven, adorned with roasted tomatoes, wilted spinach, and gooey mozzarella cheese, it was met with enthusiastic cheers and eager hands reaching for a slice. Since then, this recipe has been on regular rotation in our home, a testament to its irresistible flavors and simple yet satisfying appeal.
Why This Garlic Roasted Tomato Flatbread Is A Must-Try:
Experience a burst of Mediterranean flavors in every bite Perfect for a quick and delicious weeknight dinner Elevates humble flatbread into a gourmet delight Customizable with your favorite toppings and herbs
Ingredients:
- 2 pints (about 950 g) 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 (about 60 g) spinach
- 2 tablespoons olive oil
- 3-4 cups (about 340-450 g) mozzarella cheese, shredded
- 4 flatbreads (such as packaged Naan)
- Fresh basil for garnish
Instructions: Garlic Roasted Tomatoes:
- Preheat the oven to 300°F (150°C).
- In a large mixing bowl, combine the cherry tomatoes, minced garlic, Italian seasoning, olive oil, salt, and pepper. Mix gently to coat the tomatoes evenly.
- Transfer the tomato mixture to a baking sheet and spread it into an even layer.
- Bake for 1 hour or until the tomatoes are soft and aromatic. Flatbread Assembly:
- Preheat the oven or grill to 425°F (220°C).
- Spray a baking sheet with non-stick cooking spray.
- In a skillet over medium heat, add olive oil and spinach. Sauté for 1-2 minutes or until the spinach is wilted. Remove from heat and set aside.
- Spread shredded mozzarella cheese evenly over each flatbread.
- Top the cheese with the roasted tomatoes and wilted spinach.
- Bake for 9-10 minutes or until the cheese is melted and the edges of the flatbread are browned and slightly crisp.
- Garnish with fresh basil and enjoy!
Notes:
- You can customize this flatbread with your favorite toppings such as caramelized onions, roasted bell peppers, or grilled chicken.
- Leftover flatbread can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Feel free to use homemade flatbread dough if preferred, adjusting the baking time as needed.
- Nutritional information may vary depending on the specific ingredients and serving size.
