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Tomato Salad Flatbread with Boursin Cheese and Basil Recipe

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3.8 from 5 reviews

Fresh and bright Tomato Salad Flatbread combines a crispy, chewy pizza dough base baked on a pizza stone with a vibrant tomato and shallot salad tossed in a tangy balsamic vinaigrette. Topped with creamy garlic and herb Boursin cheese and fragrant fresh basil, this simple yet flavorful flatbread is perfect for a light dinner or an easy weekend meal.

Ingredients

Balsamic Vinaigrette

  • 1 – 1.5 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • 2 tsp Dijon Mustard
  • Pinch of Kosher Salt
  • Pinch of Black Pepper

Tomato Salad

  • 1 pint Cherry or Grape Tomatoes, quartered
  • 1 small Shallot, sliced thinly
  • 1/4 – 1/2 cup Torn Fresh Basil Leaves
  • Prepared Balsamic Vinaigrette (from above)

Tomato Salad Flatbread

  • 1 Prepared Pizza Dough (about 12 inches round)
  • Olive Oil, for brushing
  • 1 package (about 5.2 oz) Boursin Cheese Spread, garlic and herb flavor

Instructions

  1. Preheat Oven and Pizza Stone: Preheat your oven to 425°F (220°C) and place a pizza stone or steel inside to heat. This will ensure a crispy, well-cooked flatbread crust.
  2. Make Balsamic Vinaigrette: In a small jar, combine 1 to 1.5 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 teaspoons Dijon mustard, and a pinch each of kosher salt and black pepper. Secure the lid and shake vigorously to emulsify the dressing.
  3. Prepare Tomato Salad: Quarter the cherry or grape tomatoes. Toss them with the thinly sliced shallot and enough balsamic vinaigrette to coat thoroughly. Set the salad aside to marinate.
  4. Shape and Oil Dough: On a lightly floured pizza peel or flat surface, spin, stretch, or roll the prepared pizza dough into a roughly 12-inch round. Drizzle olive oil over the surface and use a brush to spread evenly, preventing sticking and enhancing flavor.
  5. Bake Dough: Slide the dough onto the preheated pizza stone and bake for 8-10 minutes. Watch closely for large air bubbles forming on the dough; if they appear, gently pierce them with a sharp knife or kitchen shears to prevent uneven baking.
  6. Add Basil to Tomato Salad: While the crust bakes, add 1/4 to 1/2 cup torn fresh basil leaves to the tomato salad and toss to combine for a fragrant, fresh flavor burst.
  7. Finish Baked Crust: When the dough is golden and crisp, remove it from the oven carefully. Use a pastry brush to spread any pooled olive oil over the crust to keep it moist and flavorful.
  8. Top with Boursin Cheese: Spread half of the garlic and herb Boursin cheese evenly over the warm flatbread. Crumble the cheese to create pockets of creamy flavor.
  9. Add Tomato Salad: Using a slotted spoon, spoon the tomato and basil salad evenly over the flatbread to avoid excess liquid. Optionally, drizzle some of the reserved balsamic vinaigrette over the top for extra tanginess.
  10. Finish with Remaining Cheese: Crumble the remaining Boursin cheese over the salad-topped flatbread and scatter it evenly.

Notes

  • Use a pizza stone or steel for best crust texture, preheating is crucial.
  • Pop air bubbles during baking to maintain an even crust.
  • Boursin garlic and herb cheese adds a creamy, savory contrast but can be substituted with cream cheese or ricotta with herbs if unavailable.
  • Serve immediately for best texture and flavor.
  • Adjust basil quantity to taste; fresh basil is key to the bright flavor profile.

Find it online: https://marthatasty.com/tomato-salad-flatbread-with-boursin-cheese-and-basil-recipe/