dinner · vegetarian · vegan · dairy-free
Double tomato flatbread with basil
Fresh cherry tomatoes and chewy sun-dried ones pressed into oiled dough. It bakes up dairy-free and tastes like summer.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Stretch the dough onto an oiled metal pan.
-
2
Press the halved cherry tomatoes and chopped sun-dried tomatoes into the dough and drizzle with the remaining oil.
-
3
Bake at 425°F (220°C) for 18 to 23 minutes, until the base is firm and the edges are golden. Cool briefly on a rack.
-
4
Tear the basil over the top just before serving.
