INGREDIENTS
5 – 6 Roma Tomatoes
One tablespoon Italian seasoning
One teaspoon red pepper flakes
One teaspoon salt
One teaspoon pepper
Two or three tablespoons of olive oil
1 cup of fontina cheese
¼ cup grated parmesan cheese
Pillsbury thin crust pizza crust (or Pillsbury’s crescent rolls 8ct 8.0 oz can)
Basil Leaves
INSTRUCTIONS
Cut 5 or 6 Roma tomatoes, sliced into ¼-inch-thick slices
In a large bowl, toss the Roma tomatoes with:
- One tablespoon Italian seasoning
- One teaspoon red pepper flakes
- One teaspoon salt
- One teaspoon pepper
- Two or three tablespoons of olive oil
Put the tomatoes aside and let them marinade for at least 30 minutes. You can refrigerate if you want to marinate longer.
Prepare the Flatbread
Preheat the oven to 400 degrees
Coarsely grate 1 cup of fontina cheese
Coat a 15 x 10 baking sheet with cooking spray or oil
Roll out the Pillsbury thin crust pizza crust and transfer to the prepared baking sheet
Use a fork to prick all over the pastry, leaving a ½-inch border
Sprinkle 1 cup coarsely grated grated fontina cheese, leaving a ½-inch border
Arrange the tomatoes in a single layer over the crust, leaving a ½-inch border
Sprinkle ¼ cup grated parmesan cheese evenly over the top
Bake & Serve
Bake in a 400 degree oven until the flatbread is deep golden brown and crispy, about 20 minutes
Let it cool for 5 minutes
Tear the basil leaves, then sprinkle the basil over the flatbread before cutting it into squares
There are many types of flatbread originating in several countries around the globe. Basically a flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.
It has been a stable for many cultures since the dawn of time. Some of the most familiar flatbreads are Focaccia from Italy, Lavash from Armenia, Pita from Greece, Tandor from Central Asia, Johnnycakes from the Caribbean and
Tortilla from Mexico, Central and South America.
The duckinapot flatbread is a simple and extraordinarily tasty flatbread using roma tomatoes, spices and Fontina and Parmesan cheese. Its almost a pizza (another form of a flatbread) with the biggest difference being the lack of tomato sauce.
You can change the toppings to any that meets your fancy. Try it. Once you make it, you will probably add it to your go to side dishes.
We use Pillsbury thin crust pizza crust, but you can use other crusts like Pillsbury’s crescent rolls 8 ct 8.0 oz can.
