Tomato and Onion Flatbread

I love. Pizza, and therefore I love cheese. It isn't hard to make healthier pizza, but in almost all cases that means limiting your cheese consumption.  So what if instead of eating a pizza without all the gooey cheese you want, you just take cheese out of the equation? 

It's a completely different kind of experience, one that doesn't feel quite so much like a sacrifice, because it's supposed to be that way. Oh yeah, and there's no real sauce either. This is not what I intended to make. I wanted a classic pizza, just on flatbread instead of crust. I forgot to get mozzarella at the store though and cheddar felt too bold against the subtle tomatoes. Also just wasn't feeling saucy that day. 

The secret to this recipe? Olive oil. It brings out a richness in the tomatoes that was beyond anything I had expected out of a 10 minute dinner. And while I love using canned tomatoes, this recipe demands fresh. 

Tomato and Onion Flatbread - 1 serving

1/2 tomato, sliced

1/4 onion, sliced thin or diced small

1 flatbread (homemade or good quality, not a cheap tortilla)

olive oil

Italian seasoning

Salt

Pepper

Preheat an oven to 425 degrees. Toast your flatbread for a few minutes on the stove. Pat your tomatoes dry. Place your tomato and onion on the flatbread. Add your seasonings and drizzle with olive oil (not much, maybe half a tablespoon). Bake for 10-15 minutes.