Sun Dried Tomato, Olive and Goat Cheese Flatbread

Thin crust flatbread topped with sun dried tomatoes, Kalamata olives, fresh basil, Mozzarella and Goat cheese is perfect as an appetizer or dinner.

👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
pan
cutting board

📝 Preparation Steps

Preheat oven to 425 degrees F.

Separate the tomatoes from the oil; then use the oil to grease your sheet pan. Stretch out the dough as thin as you can get it without piercing a hole in it.

Next, spread the Mozzarella cheese on top of the dough, leaving a border around the edges. Add the olives and basil; then sprinkle the Goat cheese on top.

shredded mozzarella cheese4 ounces

Place in the oven for ⏱️ 15-20 minutes or until the cheese is hot and bubbly and the crust is browned. Remove from the oven and transfer to a cutting board. Cut the flatbread into 8 slices for a dinner serving or 16 slices for an appetizer serving.

Nutrition Facts

calories

217 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

3 g

sugar Content

0.2 g

sodium Content

457 mg

protein Content

9 g

cholesterol Content

14 mg

carbohydrate Content

28 g

saturated Fat Content

3 g

unsaturated Fat Content

3.5 g

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