Tomato and Herb Flatbread
 
Makes 1
Ingredients
  • 3 medium heirloom tomatoes
  • 1 cup multicolored cherry tomatoes
  • 1¾ teaspoons kosher salt, divided
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 1 tablespoon olive oil, divided
  • 6 ounces chopped fresh mozzarella cheese
  • ¼ cup grated Parmesan cheese, divided
  • 1 clove garlic, minced
  • 5 fresh thyme sprigs
  • 2 tablespoons torn fresh basil
Instructions
  1. Preheat oven to 450°.
  2. Cut all tomatoes into ¼-inch-thick slices, removing seeds. Arrange tomatoes on a rimmed baking sheet lined with paper towels or a wire rack. Sprinkle with 1½ teaspoons salt. Let stand for 30 minutes. Pat dry.
  3. Unroll pizza dough on a rimmed baking sheet lined with parchment paper. (If necessary, use a rolling pin to even out thickness, and trim to square off dough, if desired.) Brush with 1½ teaspoons oil.
  4. Arrange heirloom tomato slices on dough, overlapping slices and leaving a ¼-inch border around dough. Arrange mozzarella and cherry tomato slices on top of heirloom tomatoes. Sprinkle with 2 tablespoons Parmesan, garlic, and thyme sprigs. Drizzle with remaining 1½ teaspoons oil and sprinkle with remaining ¼ teaspoon salt.
  5. Bake until golden brown and bubbly, about 20 minutes. Remove thyme sprigs and sprinkle with remaining 2 tablespoons Parmesan.
  6. Let stand for 10 minutes before serving. Sprinkle with basil.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-herb-flatbread/