Heirloom Tomato, Mozarella and Pesto Flat Bread + An Easy Way to Use Fresh Herbs !

Name: Heirloom Tomato, Mozarella and Pesto Flat Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 8 cubesDorot’s Frozen Crushed Basil; 3 cubes Dorot’s Frozen Crushed Garlic; 3/4 cup extra virgin olive oil; 1 cup of grated parmesan cheese; 1/2 cup pine nuts; salt and pepper to taste; 1 store bought flatbread dough or pizza dough. I used Flatout Flatbread.; 3 Tbsp pesto; ½ C Parmesan cheese, grated and enough to sprinkle on top.; 2-3 sliced heirloom tomatoes, sliced - the number may depend on the size of the tomatoes. Mine were fairly big so I only need 3.; ½ tsp salt; ½ tsp freshly ground pepper; 1 C mozzarella cheese, grated; 1 Tbsp olive oil

11 1.8K views

Jump to Recipe

Fresh heirloom tomato, mozzarella, and pesto flat bread made with Dorot chopped basil and crushed garlic.

I’m really excited to be sharing today’s post and flatbread recipe because I have found a product that has changed the way I will be cooking from now on! There’s nothing like using fresh herbs in a recipe, but they can be a pain to chop, measure, and store. All too often I find myself tossing left over herbs because they just don’t keep long, and leave me with a sad wilted mess. Now I can confidently say that will change thanks to Dorot, and their signature line of pre-portioned fresh garlic and herbs!

I found Dorot at my local Trader Joe’s and they are also sold at Whole Foods. Finding it in the store was really easy as they’re located in the frozen vegetables aisle. My Trader Joe’s only had chopped basil and crushed garlic available, but Dorot has a total of 8 different herbs that you can use in your cooking:

• Crushed Garlic
•Sauteed Glazed Onions
• Chopped Cilantro
• Chopped Parsley
• Chopped Dill
• Chopped Basil
• Chopped Chili
• Crushed Ginger

Heirloom Tomato, Mozzarella, and Pesto Flatbread made with Dorot fresh chopped basil and garlic!

Using these cubes can make life in the kitchen so much easier because you don’t have to worry about washing, chopping, or peeling fresh herbs. No prep and no clean up! Dorot grows all of their produce, and at peak freshness they flash freeze the herbs giving you a two year shelf life. I’ll be honest. I was a little skeptical about how fresh the herbs would taste since they were frozen, but when I used the chopped basil to make the pesto for this flatbread, the flavor was amazing! It tasted just as fresh as it would be had I chopped the basil myself. I cannot wait to try the other herbs, as it’s just going to make cooking a breeze and allow me to get creative with my recipes since I’m no longer focusing all my attention on prepping.

Try Dorot for yourself with this $1 off coupon!

This heirloom tomato, mozzarella, and pesto flat bread is helping me say goodbye to summer as we will be losing the beloved heirloom tomatoes to my favorite season, fall! It’s super easy to make, and has been my go to lunch on the weekends. You can make the pesto yourself (with both the Dorot basil and garlic cubes) or you can use store bought, but now that I’ve given you such an easy tool on using fresh herbs… who really needs store bought?! Check out the recipe below!

Heirloom Tomato, Mozarella and Pesto Flat Bread

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Fresh heirloom tomato, mozzarella, and pesto flat bread made with Dorot chopped basil and crushed garlic.

Ingredients

For the Pesto:

8 cubesDorot’s Frozen Crushed Basil
3 cubes Dorot’s Frozen Crushed Garlic
3/4 cup extra virgin olive oil
1 cup of grated parmesan cheese
1/2 cup pine nuts
salt and pepper to taste

For the Flatbread:

1 store bought flatbread dough or pizza dough. I used Flatout Flatbread.
3 Tbsp pesto
½ C Parmesan cheese, grated and enough to sprinkle on top.
2-3 sliced heirloom tomatoes, sliced - the number may depend on the size of the tomatoes. Mine were fairly big so I only need 3.
½ tsp salt
½ tsp freshly ground pepper
1 C mozzarella cheese, grated
1 Tbsp olive oil

Instructions

For the Pesto:

Add the basil cubes, garlic cubes, parmesan cheese, and pine nuts in a blender or food processor and pulse several times.
While the food processor is running slowly start to add in the extra virgin olive oil until a sauce forms.
Season with salt and pepper, and set aside.

For the flatbread:

Heat the oven to 425 degrees.
Place the flatbread on a cookie sheet.
Spread with pesto and sprinkle with Parmesan cheese.
Bake for 10 minutes or until golden brown, and set aside on a cooling rack.
Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper and allow to sit for 15 minutes and then blot with a towel to absorb any added moisture
Sprinkle the mozzarella over the flatbread and place the sliced tomatoes on top, overlapping them.
Drizzle with olive oil, and sprinkle with additional parmesan cheese.
Bake for another 8-10 minutes until golden brown. Cool on a wire rack for 5-7 minutes before serving.