Roasted Tomato and Pesto Flatbread

Name: Roasted Tomato and Pesto Flatbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pizza crust of choice, I use Paleo Thin Pizza Crust; 1 pint grape tomatoes; 2 tbs avocado oil; Salt; 6 garlic pods, skins still on; 5 slices of prosciutto; 1/2 cup pesto, I used Seggiano Fresh Basil Pesto; Red pepper flakes to top, optional; Fresh basil to top, optional

NourishSnacksAppitizersGluten FreeWhole 30

Apr 23

Written By Germaine Benoit

Who doesn't love all the flavors of Summer? The veggies that are ripe this time of year are an open canvas to create in the kitchen. However, I still find myself going back to the classic flavors of tomatoes and basil quite often.

This flatbread is my "go-to" appetizer of the moment. It's always a crowd-pleaser and packed with nutrition.

A couple to note -

Tomatoes are full of antioxidants and cooking your tomatoes amplify the lycopene, found in them, more bioavailable. Lycopene has been associated with reducing the risk of heart disease and cancer - specifically, prostate cancer, men!

Garlic is a potent antimicrobial and antiviral agent. It has the ability to kill bad gut pathogens and improve your immune system.

Basil - contains adaptogens, which help the body deal with stress and has been shown to reduce high cortisol levels. It's also high in magnesium - a mineral I talk about a lot here, because many of us are so deficient in it and its importance in 1000's of processes throughout the body. To name a few, magnesium will help you sleep better, regulate your hormones, add detox pathways, improve your bowel movements and ease achy joints.

To keep this as healthy as possible, I suggest choosing a gluten-free crust with as few ingredients as possible. I love the Paleo This Pizza crust because it checks all those boxes for me.

So many ways to recreate this one - but here's a good starting point!

Enjoy

Roasted Tomato and Pesto Flatbread

Yield: 6

Author: Germaine Benoit/ Nourished + Empowered

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

Instructions

Heat oven to 425*
Place the grape tomatoes and garlic pods in a large skillet. Toss with 2 tbs of avocado oil and a 1/4 tsp of salt
Once oven is heated, place in and roast for about 30 mins or until the tomatoes have popped open
Once ready, take out at set to the side to cool - once it has cooled, pop the garlic out of their skins and discard the skins
In the meantime, prepare your crust according to the package instructions.
Once the crust and tomatoes are ready - you can assemble your flatbread
Layer pesto first
Then add your prosciutto
Spoon tomatoes and garlic over the prosciutto
Optional - top with red pepper flakes and fresh shopped basil