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Margherite Flatbread

45 Minutes
4 People
Overhead view of sliced Marguerite flatbread on wooden cutting board.


4 prebaked Flatbread Crusts
3/4 lb Roma tomatoes, about 4 tomatoes
1/2 tsp sea salt
4 1-oz slices fresh mozzarella cheese, thinly sliced
4 tsp chiffonade fresh basil


  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 1/3 cup roasted tomatoes to within 1/2 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.


Calories 230
Protein 13g
Sodium 462mg
Carbohydrates 30g
Fat 7g
Fiber 3g
Cholesterol 15mg
Servings 4