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
Preheat oven to 400F.
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.
Lower oven temperature to 350F.
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.
Bake until crusts become golden and cheese melts, about 5 minutes.
Top each flatbread with 1 teaspoon basil.