Brownifer Bites: Heirloom Tomato Flatbread Pizza

Thursday, August 11, 2016

Heirloom Tomato Flatbread Pizza

Okay, so this is a pretty common meal here in the Brownifer household, especially in the summer when we are swimming in heirloom tomatoes!  Yes, some of these tomatoes are our own.  We have Green Zebra tomatoes ripening and some smaller Pineapple tomatoes.  I stopped by our Co-op to pick up the bigger red ones to add some color - Brownie is hoarding his San Marzanos ;-)

We use flatbread because it's quick and easy - this week I bought some amazing flatbread at the Co-op but we've used Udi's and they're gluten-free - so no excuses for not making this pizza! ;-)

This recipe will make 4 small flatbread pizzas - so adjust your recipe accordingly!


  • Flatbread (At least 4) 
  • Tomatoes - 4 large heirloom tomatoes or equivalent  - You can see up and over what we used.  There was one large red and one small orange tomato that we didn't use.
  • 1/2 cup Chopped Fresh Basil Leaves
  • 4-6 extra Basil Leaves for garnish
  • 1/2 Cup Chopped Onion
  • Olive OIl
  • 4-5 Cloves Fresh Garlic
  • Salt
  • 2 Balls Fresh Mozzarella Cheese
  • Romano Cheese

  • Preheat oven to 400 degrees 
  • Chop tomato, onion and fresh basil, mix in a bowl with minced garlic and some salt (to taste) - combine to let flavors mingle
  • Brush flatbread with olive oil (more around the edges, less in the center)
  • Put flatbread in the oven until top of flatbread is crisp (3-5 minutes, checking often)
  • Remove bread from oven and set aside
  • Slice 1 ball of mozzarella thinly as possible and place evenly over 2 crusts and put back into the oven until mozzarella is melted - 5 minutes or so, checking off and on
  • Remove from oven, use slotted spoon to spread bruschetta onto pizzas, draining well before adding.
  • When both pizzas have desired toppings, grate a thin layer of Romano cheese over the top of each pizza
  • Place pizzas under the broiler for 2 -3 minutes or until cheese is melted and edges of crust are browned
  • Remove from oven, top each pizza with fresh, chopped basil, put on a plate and cut with a pizza cutter

So delicious you'll start stocking the freezer with flatbread! :-)  Enjoy and share your own creations with us!

Wine ... now I would rather have had some sparkling wine or champagne with this and honestly, it would have been amazing.

I bought a bottle of Barnard Griffin Fume Blanc.  It's a really good white, and it was okay with the pizzas, but not the perfect pairing.    I really would suggest a Brut Champagne or sparkling wine with these!

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