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Tomato Olive Flatbread

2009 March 13
by taiyyaba

This flatbread have become kind of a staple snack or party food for me. I was inspired by a cheese-and-olive pie that Neomonde bakery makes (and theirs is much better than mine will ever be).

The green olives really make the dish – they’re just salty enough. Black olives may be a little too bitter for a delicate flatbread like this. I usually use Roma tomatoes, but today I had one of the big fat ones – just take care to cut it thinly so you don’t have juice making it soggy. If you slice the onions very thinly, they caramelize a bit, which makes a nice sweet contrast to the salty olives.

Tomato Olive Flatbread

1 Pillsbury Thin Crust pizza dough
1 Tomato, sliced thinly
handful of green olives, pitted and chopped
1 small onion, sliced very thinly
Shredded mixed Italian cheese
Handful of parsley, chopped
Garlic powder

1. Spread the pizza crust on a baking sheet. Cut in half lengthwise and stretch a little. You don’t need to roll it out, just stretch it a tad bit evenly around the sides.

2. Sprinkle with garlic powder and bake in a 400F oven for about 5 minutes (following the directions on the package for a crisper crust).

3. After it is lightly cooked, spread on the cheese, then the onion slices, tomato, green olives. Sprinkle parsley on the top.

4. Bake for 10-12 minutes until the crust is crispy and until cheese is melted (or browned, if you want).

5 Responses leave one →
  1. Uzma permalink
    March 13, 2009

    yummmmm…I still remember the taste

  2. abbuuuuuu permalink
    March 14, 2009


  3. amy permalink
    March 16, 2009


  4. salsabil permalink
    October 29, 2010
    nice bread i ‘ll try it enshallah, i like to bake, this is my photo blog, if you like take a look ,let’s be friends 🙂

  5. Sheridan permalink
    January 3, 2011

    Thanks for sharing this delicious treat. It’s quick, nutritious and very tasty.

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