Heirloom Tomato & Rosemary Flatbread
Heirloom Tomato & Rosemary Flatbread
| 1 loaf | Bridgford Frozen-Ready Dough®, thawed |
| ½ cup | shaved Parmesan cheese |
| 4 tbsp | olive oil (or garlic infused olive oil) |
| 1 cup | heirloom grape or cherry tomatoes |
| 1 tsp | dried rosemary (or 1 tsp fresh) |
Dust thawed loaf lightly with flour on all sides, and divide into 4 equal pieces. Roll each piece out into a flat, oval shape (approximately 6 inches). Transfer rolled out dough to cookie sheet(s), either lightly greased or lined with parchment paper. Brush each piece with olive oil, sprinkle with rosemary, and shaved Parmesan cheese. Top with cut cherry or grape tomatoes and bake in a preheated 375° oven for 12-15 minutes, or until golden brown.
Yield: 4 flatbreads