I love an appetizer – especially one that is fresh, easy and only 5 ingredients! This Tomato & Parmesan Flatbread is just that. It comes together super quickly but tastes delicious enough to impress guests!
Lately I just can’t get enough tomatoes, especially heirlooms. This flat bread is a perfect way to showcase them. You get big, meaty pieces of tomato to enjoy – and it requires less chopping than if you made bruschetta. Mixed with salty Parmesan cheese and tangy balsamic, this dish has all the flavors and freshness of summer!
I used store-bought whole wheat pizza dough to make the flatbread and it was a breeze. I grilled it up on my Le Creuset Grill Pan, but you can use an actual grill if you have one. You can also bake the dough like pizza (but it will lack those awesome char marks).
Half of a pizza dough makes one flatbread, which I cut into about 8 pieces. Depending on how many people you’re having, you can make two flatbreads or save the other half of the dough in the freezer.
Once you get the dough grilled, all you need to do is pile on the tomatoes, parmesan and drizzle with balsamic vinegar. I also sprinkled on some dried parsley, but you could add fresh parsley or fresh basil, which would be amazing.
After making this, I have to be honest and tell you I ate most of it myself! It was a perfect simple and delicious lunch. Yes, it’s great to share with company but it’s also great as an easy meal to pair with a big salad. Enjoy it however you choose!
- Store bought whole wheat pizza dough, cut in half
- 1 or 2 heirloom tomatoes, sliced
- Parmesan cheese, shaved
- 2 tablespoons balsamic vinegar
- 1-2 teaspoons olive oil (just enough to lightly coat dough to prevent sticking)
- Optional: Parsley or Basil
- Heat grill pan or grill to high heat.
- Roll one half of pizza dough into a thin rectangle. The thinner you can get it, the crispier it will be.
- Brush one side of dough with olive oil, place on grill (olive oil side down) and cook for 4 minutes on one side, until dough is cooked and char marks are dark. While cooking, brush top side of dough with oil.
- Flip and cook another 3-4 minutes on other side.
- Once dough is cooked, and slightly cooled, add tomatoes, parmesan and balsamic.
- Cut into 6-8 slices and serve.