Tomato Grilled Flatbread

Difficulty: Simple
Time: 30 minutes
Serves: 4

Flatbread Ingredients

  • 1½ cups warm water (105-110°F)
  • ½ tsp active dry yeast
  • 4 cups all-purpose flour
  • 1½ tsp kosher salt
  • 2 tbsp olive oil

Topping Ingredients

  • ½ cup olive oil
  • 16 Concerto® Grape Tomatoes or Concerto® Duet Grape Tomatoes, halved
  • 8 oz fresh ricotta, drained
  • 2 tsp fresh oregano, finely chopped
  • 2 tsp garlic salt ground pepper to taste

Topped with Concerto® Grape Tomatoes, this flatbread is particularly tasty served plain with hummus and olives. You can also grill the flatbread and freeze for future use.



  1. In an electric mixer fitted with a dough hook, mix water and yeast and let stand for 5 minutes. Gradually pour in 2 cups of flour. Mix for 1 minute and form a sponge. Let stand, covered for at least an hour.
  2. Put bowl back in mixer. Add salt, olive oil and flour, ½ cup at a time to form dough (should be slightly sticky). Knead.
  3. Place in a clean, oiled bowl. Cover and allow dough to rise for about 2 hours.
  4. Divide dough into 4 balls. Rest for 10 minutes and roll out into 8-inch rounds.


  1. Preheat grill to medium/high.
  2. Brush flatbread dough with olive oil and toss on grill. Grill both sides to a golden brown and remove.
  3. Spread one side with ricotta, season with garlic salt and ground pepper. Scatter tomatoes and fresh oregano over flatbreads and serve immediately.