Bruschetta Inspired Mini Flatbread Pizzas

There are some flavors that are just a winning combination no matter how you use them. One of my favorite combinations is tomato and sweet basil…and one of the quick and easy ways that I like to use them are on these bruschetta inspired mini flatbread pizzas!

The perfect dish for a quick lunch or dinner, particularly if/when you are either too tired to cook a full meal, after a long day, or simply not that hungry. The use of both fresh and sun-dried tomatoes on these little pizzas makes for a complex, tangy yet sweet, tomato flavor that tastes way more fancy than it actually is. The other great thing about this recipe is that it is super customizable and by changing up the toppings these little flatbreads are a convenient way to use up “extra” odds and ends that you may have hanging around in the back of the fridge.

What you are going to need to buy:

Your favorite brand of tortilla or, if you prefer, and can find it, some roti from your local bakery.

Sweet yellow onion, small, sliced

Sun Dried Tomatoes - (We like California Sundry brand)

Vegan Cream Cheese - (We love the plain cream cheese from Kite Hill Foods)

Vegan Parmesan - (We love the Follow Your Heart shredded Parmesan)

Minced Garlic - (we like these jarred options from Spice World!)  

Vinegar (Apple Cider or Rice Wine)

Olive Oil

Cherry Tomatoes

Fresh Basil - (If your leaves are large, chop down to size)

Italian Seasonings

Fresh Basil

Salt and Black Pepper

Balsamic Vinegar

What you are going to need to do:

Preheat oven to 350 degrees

In a small skillet, over medium low heat sauté your sliced onions, minced garlic and salt & pepper with some of the oil that the sun-dried tomatoes come packed in until the onions have turned translucent, and even taken on just a slight carmel color

Mix 1/4 cup of Vegan Cream Cheese with 1/4 Cup of Vegan Parmesan, a splash of vinegar and one teaspoon of minced garlic. Add salt, pepper, and Italian seasonings, to taste.

A note about cheese: The above mixtute is a version of a soft, spreadable cheese that I use a lot for a lot of different recipes. If you are not interested in making these little pizzas vegan, then feel free to use a low moisture mozzarella or even a feta blend.

Slice 3 or 4 cherry tomatoes, per pizza, into little round medallions lightly sprinkle with salt.

On a large cookie sheet lay out your tortillas or roti trying not to overlap the edges and lightly brush the tops with olive oil.

Begin with a light layer of cooked onions and then, in 1/2 teaspoon size dollops, spoon your cheese mixture on top, being careful to evenly distribute onto the entire tortilla.

Add sun-dried tomatoes, as well as fresh tomatoes, across the top of the flatbread.

Now, at this point I like to sprinkle some fresh basil onto the flatbreads. This basil is going to dehydrate and crisp up in the oven, so you don’t want to use it all but the crunchy and almost roasted flavor that is brought out by cooking some of the basil under the broiler is really nice. Again, don’t use all of your basil at this point because you will still want to add some fresh leaves to the top of the pizzas once they have come out of the oven.

Bake at 350 degrees for about 5 or 6 minutes and then turn on your broil setting and let the pizzas go another 2 or 3 minutes. Make sure to check about every 30 to 45 seconds once you have them under the broiler because if you are not careful they can burn…and quickly. The goal here is to crisp up the edges of the tortilla and melt all of the cheese.

Remove from oven and sprinkle with reserved basil leaves and just about 1/2 teaspoon of balsamic vinegar before serving. Enjoy!