Burst Tomato Flatbread

I will have this Burst Tomato Flatbread on repeat all summer long! It is beyond yummy – you get a crispy crust, melted dairy-free cheese, burst cherry tomatoes, roasted garlic, wilted spinach & fresh basil in each bite. It is literally next level good!

Here’s what you need

Ingredients

• cherry tomatoes
• garlic
• oil – I used avocado oil
• balsamic vinegar
• salt & pepper
• spinach
• flatbread
• dairy-free Boursin
• fresh basil
• red pepper flakes

Equipment

• baking dish
• skillet
• sheet pan

Steps

Step 1: Prep the Veggies

The first thing you want to get going is the tomatoes. These will take about 20-25 minutes to roast.

Add the tomatoes, garlic, oil, vinegar and a pinch of salt & pepper to the baking dish and toss to coat. Pop the baking dish in the oven and cook until the tomatoes burst.

While the tomatoes are cooking, heat oil in a skillet. Add a couple handfuls of spinach and a pinch of salt & pepper to the skillet and cook until wilted. Remove from the heat and set aside.

Take the tomatoes out of the oven and chop up the garlic.

Step 2: Assemble & Bake

I used a premade flatbread dough from Trader Joe’s. It is super tasty and pre-baked, so it cooks super fast!

Place the flatbread dough on a baking sheet. Spread the dairy-free Boursin out in an even layer on the dough. Top with the garlic, spinach, basil & tomatoes (reserve the juices from the tomato baking dish for serving). Place in the oven for 8 minutes, or until the cheese is melted and the crust is crispy.

Step 3: Slice & Serve

Take the pizza out of the oven and cut into slices. I like to top mine with red pepper flakes, fresh basil and a drizzle of those juices that we reserved from the baking dish.

This flatbread is vegan heaven! It is way better than anything you can get from takeout!

It is cheesy, tomatoey goodness!

Tips & Tricks

I get the dairy-free Boursin at Trader Joe’s. You could also sub vegan cream cheese or shredded vegan mozzarella.

I got my flatbread crust at Trader Joe’s. You could also use another pre-made pizza dough, naan or pita. If you chose to use uncooked pizza dough, I would par-bake the dough for 8 minutes before adding the toppings and putting back in the oven.

I like to pick the tomatoes out of the baking dish with tongs and then drain the leftover juices/oil/vinegar into a bowl to drizzle over the flatbread when serving. This keeps the flatbread from getting too soggy while baking, but you still get all of that delicious flavor.