Mediterranean Flatbread


  • 8 oz pizza dough (half of a Trader Joe’s 1 pound package)
  • Flour for stretching the dough
  • 2 ½ oz (about ¼ jar) Bella Sun Luci Sun Dried Tomato Bruschetta with Italian Basil
  • 1 medium tomato, sliced
  • 2 oz brie (or any cheese you prefer…mozzarella or provolone are great)
  • ¼ cup pitted olives, cut in half
  • 6 Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil, cut in half, oil reserved
  • 1/8 – 1/4 small red onion, sliced very thin
  • 10 small basil leaves
  • *Optional: chopped garlic, grated parmesan and chile flakes


  • Preheat the oven to 450 degrees F.
  • Stretch/roll out the dough on a cutting board or counter, using a small amount of flour to keep it from sticking to the work surface and rolling pin, if you’re using one (turn the dough over a few times as you work).
  • Rub the reserved oil from the sun dried tomatoes onto a baking sheet.
  • Put the dough onto the sheet and spread the sun dried tomato Bruschetta on the dough, leaving a crusty edge. Place the tomato slices on top of that.
  • Sprinkle/place the cheese, olives and onions evenly over the top.
  • Bake 12-15 minutes until the crust is done and the cheese is lightly melted.
  • Sprinkle the sun dried tomatoes on top and bake 1 more minute.
  • Remove from the oven and sprinkle the basil leaves on top.
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