Garlic Roasted Tomato Flatbread Recipe

6 servings | serving size: half of one flatbread

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by rinsing spinach and gently rubbing the tomatoes and garlic under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• 4 cups cherry tomatoes, halved lengthwise
• 5 garlic cloves, minced
• 2 teaspoons dried Italian seasoning
• 1 Tablespoon olive oil
• Non-stick cooking spray
• 1 Tablespoon of water
• 2 cups fresh or frozen spinach
• 1½ cups shredded part-skim mozzarella cheese
• 3 whole-wheat flatbreads

Directions

1. Preheat the oven to 375°F.
2. In a large bowl, combine tomatoes, garlic, Italian seasoning, and 1 Tablespoon olive oil.
3. Spread tomatoes on a baking sheet and bake for 20-25 minutes or until the tomatoes are soft.
4. Remove the tomatoes after they are finished baking and increase the oven temperature to 425°F. Coat a baking sheet with non-stick cooking spray.
5. In a small skillet, heat water and spinach. Cook for 1-2 minutes or until spinach is wilted. Turn off heat and set aside.
6. Spread cheese on the flatbreads and add the tomatoes and spinach.
7. Bake the flatbreads for 9-10 minutes or until the cheese is melted and edges are browned.

Recipe adapted from Butter your biscuit: Garlic Roasted Tomato Spinach Flatbread