Another one of my recipes from the Traina food blog collections is this recipe, using scrumptious sun-dried tomatoes. I can literally put sun-dried tomatoes in anything, that’s how much I love them. Don’t be followed by it’s size, these tiny little veggies are potent and pack lots of flavor. A little goes a long way! Definitely the complete opposite for my husband and hence, I have to find creative ways to hide it. Sauteing sun-dried tomatoes in olive oil for a few minutes gives it a nice, chewy texture and makes it easy to digest. Throw it in pasta, salads, pizzas, stew, soups and so much more. With my handy, dandy pizza dough, innovation struck, once again and hence this recipe was born.

Sun Dried Tomatoes Flat Bread

Course: Wholesome MealsCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• 1 Cup Sun dried tomatoes

• 1/2 Cup mushrooms chopped

• 1 Cup Spinach

• 1/2 Pizza Dough

• 1 Tbsp Garlic

• Salt and Pepper to taste

• Basil for garnish

Directions

• Thaw the pizza dough, two hours prior to cooking. Pre-heat oven to 350 degrees while prepping the ingredients.
• Thinly roll out the pizza dough into a long flatbread shape and brush olive oil and garlic on top.
• Place the dough in the oven for 6-7 minutes, until the dough starts bubbling.
• While the dough cooks, saute mushroom, spinach and sun dried tomatoes in a pan with olive oil and garlic. Let it cool for a few minutes.
• Remove dough from the oven and layer all the toppings on top of the flatbread.
• Top off with cheese, salt and pepper.
• Bake in the oven for 10-12 minutes, till the dough is nice and crunchy.
• Top off with fresh basil and enjoy hot.

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