Tomato Flatbread
Crunchy Tomato Flatbread is a delightful idea, perfect to serve at an aperitif or as part of a buffet. This dish is prepared with just a few simple, wholesome ingredients that are both flavourful and authentic.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
250
g
bread
(3-4 days old)
-
250
g
Mutti Polpa - Finely Chopped Tomatoes
-
30
g
grated plant-based cheese
-
t.t.
fresh basil leaves
-
t.t.
dried oregano
-
30
g
extra virgin olive oil
-
t.t.
salt
-
t.t.
pepper
Share the ingredient list
Tomato Flatbread: Method
- In a large bowl combine Mutti Polpa - Finely Chopped Tomatoes and all the ingredients for the preparation of the flatbread.
- Now work the mixture with your hands until you obtain a smooth, even consistency.
- Line a 30x40 cm baking tray with baking paper and lightly oil the base.
- Transfer the mixture into the tray and press it out with your fingertips until it evenly covers the whole surface.
- Drizzle the top with a little extra virgin olive oil and bake in a preheated oven at 200° C for 25 minutes, or until the flatbread is golden.
- Once ready, cut the flatbread into squares and serve while still warm.
