Margherite Flatbread

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
230
protein 
13 g
sodium 
462 mg
carbohydrates 
30 g
fat 
7 g
fiber  
3 g
cholesterol 
15 mg
Servings 
4
Ingredients 

4 prebaked Flatbread Crusts
¾ lb Roma tomatoes, about 4 tomatoes
½ tsp sea salt
4 1-oz slices fresh mozzarella cheese, thinly sliced
4 tsp chiffonade fresh basil

Instructions 
  1. Preheat oven to 400F.
  2. Slice tomatoes in half. Lightly spray a baking sheet with canola oil spray. Roast tomatoes sliced side up for 15 minutes, or until tomatoes are lightly browned. Cool slightly and julienne. Place tomatoes in a colander to drain. Season with ½ teaspoon sea salt.
  3. Lower oven temperature to 350F.
  4. Spread ⅓ cup roasted tomatoes to within ½ inch of flatbread edge. Slice each 1-ounce mozzarella slice into 8 pieces. Spread 6 pieces around edge of flatbread and place 2 pieces in the center. 
  5. Bake until crusts become golden and cheese melts, about 5 minutes.
  6. Top each flatbread with 1 teaspoon basil.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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