This is a delicious, healthy alternative to your traditional pizza. The flatbread is covered in beautifully roasted cherry tomatoes with sweet onions, garlic, and asiago cheese melted to perfection. It is then showered with freshly chopped basil and finished with a drizzle of extra virgin olive oil. This makes an impressive appetizer when cut into pieces, or it can be a variation to pizza night. It would even make a fabulous brunch! However you serve it, this one will impress. 🙂
2 tbsps. extra virgin olive oil, plus extra for drizzling at the end
3 cups cherry tomatoes
1 small onion, cut in half, then thinly sliced
2 cloves garlic, thinly sliced
¼ tsp crushed red pepper (optional)
Salt and freshly ground black pepper
1 tbsp. fresh lemon juice
1 ½ tsp sugar
1/3 cup freshly grated asiago cheese, plus some for sprinkling at the end
2 flat breads (I like Naan)
¼ cup fresh basil, chopped
Preheat oven to 425 degrees. In a bowl, toss the tomatoes with 1 tablespoon olive oil, onion, garlic, crushed red pepper, about ¼ teaspoon salt, and about ¼ teaspoon pepper. Line a baking sheet with parchment paper and pour tomato mixture on pan, spreading out in an even layer. Roast approximately 12-14 minutes, or until tomatoes have softened. Transfer tomatoes to a bowl to cool.
Toss tomatoes with lemon juice and sugar. Then stir in the cheese.
Use the remaining olive oil to brush onto both sides of the flatbread. Place on a baking sheet and bake for about 5-7 minutes. Spoon tomato mixture onto both flat breads. Bake for approximately 15 minutes, or until cheese melts together with the tomatoes. I like the crust to have a little crispness, so I always check the bottom of the flatbread to see if it is slightly crisp. Let cool for a few minutes, then garnish with some fresh basil and extra cheese if you feel like it!