A basket filled with Crispy Thin Breads with Tomatoes, Cheese and Herbs make a nice addition to your dinner table instead of putting plain bread on the table. Crunchy thin breads or flat-breads topped with herbs, cherry tomatoes and grated Parmesan cheese, then baked to a nice crispy texture is super easy to make and taste delicious!
“If at first you don’t succeed , try and try again”…. came to my mind when my idea for making a pizza became a flop! The other day I tried to make a pizza without any sauce or mozzarella, not by CHOICE ! ….you see, but because I didn’t have any at that moment. And since I had the pizza dough already to go….I felt compelled to bake a pizza with something I could find.
So as I attempted to make the pizza, I screwed up somewhere – almost burning the whole thing….. But something interesting happened, they turned into these tasty thin Flat-breads. It was purely an accident. BUT a very good one! They tasted like the crispy parmesan cheese thin breads, only with roasted cherry tomatoes on top which added a nice touch. They were delicious enough to serve with dinner.
You can also serve these thin breads (or you can call them flat-breads,) with some good wine and assorted soft cheeses, and you have a very nice appetizer! Enjoy!
Crispy Thin Breads with Tomatoes, Cheese and Herbs
1 pizza dough
1/2 cup parmigiana grated cheese
1 Tbsp. of Herbs de Provence ( Victoria Taylors Seasonings)
3 to 4 Tbsp. extra virgin olive oil
1 package of cherry tomatoes – cut in halves
Place the Pizza Dough in a bowl and cover tightly with plastic wrap.
Leave it on your counter to rise for a few hours.
Using your hands or a rolling pin, work with the dough to a thin layer and shape it into a rectangular shape.
Lightly spray a large cookie sheet or a pizza pan with cooking oil.
Place the dough onto a baking sheet.
Scatter the herbs over the dough. Top with the tomatoes.
Sprinkle with grated cheese.
Drizzle with olive oil evenly over the pizza.
Bake at 450 degrees for 15 – 20 minutes or more ( depending on your oven).
Remove from oven. Slice into 2″x 4″ size slices. Serve.
Yields: 20 to 25 slices