08/31/2026
Tomato, Basil and Mozzarella Flat Bread
This is a perfect recipe to use those fresh cherry tomatoes.
1/2 tbsp (7 mL) olive oil, divided
1 1/2 cups (375 mL) grape tomatoes, cut in half
5-minute dough (see below) or 1 lb (450 g) prepared pizza dough
2 tbsp (30 mL) chopped fresh basil leaves, divided
8 oz (250 g) fresh mozzarella cheese, torn into 1" (2.5 cm) pieces
2 tbsp (30 mL) prepared balsamic glaze
DIRECTIONS
Preheat oven to 425.
Prepare 5-Minute Dough according to recipe directions, stirring in 1 tbsp (15 mL) basil, to dry ingredients. Divide dough in half; form into two balls.
Roll out one ball into a half moon shape using lightly floured Baker’s Roller® place on a Pampered Chef Baking Stone or a sheet pan that has been brushed with remaining oil. Repeat with remaining ball. Pierce entire surface of dough using a fork.
Bake 9-13 minutes or until bottom of crust is golden brown,
Flip crust over. Arrange cheese and tomatoes over crusts. Bake 5 minutes or until crust is deep golden brown. Remove from the oven.
Drizzle with balsamic glaze and top with remaining basil. Cut flatbread in half lengthwise and into fourths.
Crust
1½ cups (375 mL) flour, plus additional as needed
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
¼ tsp (1 mL) baking soda
1 cup (250 mL) 2% plain low-fat Greek yogurt
Flavoring (optional, see cook's tip)
¼ tbsp (7 mL) olive, canola or vegetable oil to grease stone
DIRECTIONS
In large bowl, combine dry ingredients; mix well. Stir in yogurt and flavoring (if desired); mix until combined (mixture will look dry).
Turn dough out onto lightly floured surface. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
