Tomato, Pepper, Basil, and Parmesan Flatbreads

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.5
  • Total Fat: 15.7 g
  • Cholesterol: 19.7 mg
  • Sodium: 915.3 mg
  • Total Carbs: 64.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 19.4 g

View full nutritional breakdown of Tomato, Pepper, Basil, and Parmesan Flatbreads calories by ingredient
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p. 117 out of The Best of Cooking Light p. 117 out of The Best of Cooking Light
Number of Servings: 4


    Flat Bread Dough
    * Boiling Water, 1 cup
    * Yellow Cornmeal, 1/3 cup
    * Yeast, bakers, 1 pkg
    * Warm Water, 1/4 cup
    * Flour, white, 2 cup
    * Salt, 1/2 tsp
    * Olive Oil, 2 tsp
    * Yellow Cornmeal, 1 tbsp

    Remaining ingredients
    * Red Ripe Tomatoes, 2 medium sliced thinly
    * Yellow Bell Pepper, 1 medium sliced
    * Basil, 1/2 cup
    * Olive Oil, 4 tsp
    * Salt, 1/4 tsp
    * Pepper, black, 1/8 tbsp
    *Garlic, 4 cloves
    * Parmesan Cheese, grated, 1 cup


1. Prepare Flatbread Dough
A. Combine boiling water and 1/3 cup cornmeal in a bowl. Let stand 20 mins, stirring occasionally. Dissolve yeast in warm water in a small bowl. Let stand 5 mins. Combine cornmeal mixture, flour, and salt. Slowly add yeast mixture and oil until dough forms. Turn dough onto a floured surface and knead lightly 4 or 5 times (dough will feel sticky).
B. Place the dough in a bowl coated with cooking spray. Cover and let rise in a warm place for 1 hr
C. Punch dough down, cover and let rest 5 mins. Divide into 4 portions.
D. Roll each ball into a 10x6 inch oval and place 2 portions on a baking sheet lightly dusted with 1 1/2 tsps cornmeal.

2. Preheat oven to 475*
Divide tomato and pepper evenly between flatbreads. Bake 13 mins. Combine remaining ingredients except cheese in bowl. Spread evenly over tomatoes and peppers. Sprinkle evenly with cheese. Bake for 2 mins or until cheese melts.

Number of Servings: 4

Recipe submitted by SparkPeople user AZHUREA.

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