4 prebaked Flatbread Crusts
3/4 lb Roma tomatoes (about 4)
1/2 tsp sea salt
1 cup diced yellow bell peppers
1/2 cup sun dried tomatoes
2 Tbsp Kalamata olives
1/2 cup feta cheese
Preheat oven to 400F.
Slice tomatoes in half. Roast on a baking sheet sliced-side up for 15 minutes. Cool slightly and julienne. Place tomatoes in a colander to soak up excess liquid. Season with 1/2 teaspoon sea salt.
In a medium bowl, toss together roasted tomatoes, bell peppers, sun dried tomatoes and olives.
Lower oven temperature to 350F.
Spread 1/3 cup of tomato olive mixture to within 1/2-inch of flatbread crust edge. Sprinkle 2 tablespoons feta cheese over top. Repeat with remaining flatbreads.
Bake until crusts become golden and cheese melts, about 5 minutes.