Ingredients
1 tube (13.8 ounces) refrigerated pizza crustCooking spray3 plum tomatoes, finely chopped (about 2 cups)1/2 cup soft sun-dried tomato halves (not packed in oil), julienned2 tablespoons olive oil1 tablespoon dried basil1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded Asiago cheese2 cups yellow and/or red cherry tomatoes, halved
Preparation
Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.
Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
