Fresh Garden Tomato & Basil Flatbread

1 flatbread crust, like Pillsbury refrigerated thin crust in a can

1 quart cherry tomatoes

Italian seasoning

olive oil

salt & pepper

Everything Seasoning

1 cup, 4 oz. grated extra sharp white cheddar cheese

1/2 cup, 2 oz. shaved fresh Parmesan cheese

fresh basil leaves

 

Preheat oven to 400 degrees.  Unroll crust onto a baking sheet and prick all over with a fork.  Bake for 8 minutes until crust is set and just begins to golden.

Place tomatoes in a pile on a parchment lined baking sheet.  Season well with Italian seasoning, salt & pepper.  Drizzle with olive oil and toss tomatoes around to coat in oil and seasonings.  Spread tomatoes out on paper and place pan in 400 degree oven.  Roast for 15-20 minutes until tomatoes have softened and burst open.

Carefully lift corners of parchment paper and transfer tomatoes and juices, pouring onto crust.  Distribute juices and tomatoes evenly all over crust.  Sprinkle with Everything seasoning and top with cheeses.

Return to 400 degree oven for about 10 minutes, until cheese has melted and turned golden.

Garnish with fresh basil.  Cut into large pieces for meal time or small squares for appetizers.