Tomato Flatbread

With an assist from store-bought flatbread, this stunning summery dinner or light lunch is easy to prepare. Bright green zhoug, a spicy condiment popular in the Middle East, is spread over the bread and topped with juicy tomatoes, bresaola, and mozzarella cheese. If you can’t find bresaola, a thinly sliced cured beef with a lean, meaty flavor, swap in prosciutto or another thin-cut cured meat.

Can I use store-bought zhoug for this flatbread?

To save time, you can use a store-bought zhoug instead of a homemade recipe. Depending on the brand, some zhoug may be labeled and sold as “zhough” and can vary in ingredients, including the types of herbs used, spice level, and overall flavor balance.

Why should you season the tomatoes cut side up?

Seasoning the Sun Gold tomatoes cut side up with salt helps the salt absorb better into the tomatoes’ flesh, enhancing their flavor. It also draws out excess moisture, preventing the tomatoes from making the flatbread soggy during baking.

Notes from the Food & Wine Test Kitchen

Flatbreads are a versatile meal and a great opportunity to swap in your favorite toppings. Try prosciutto instead of bresaola, or for a less spicy version, use pesto in place of zhoug. Experiment with different cheeses or a mix of cheeses, herbs, and greens for added freshness. For a pop of sweetness and heat, drizzle with hot honey.

Suggested pairing

Try a bright, summery Greek white with this flatbread, like Estate Argyros Atlantis White.

Make ahead

This flatbread is best served the day it’s made, while fresh and warm. Store any leftovers in an airtight container in the refrigerator for up to one day. To reheat, place the flatbread on a baking sheet, and bake at 375°F for eight to 10 minutes, or until warmed through and crisp. You can also reheat individual pieces in a skillet over medium heat. Zhoug can be stored in an airtight container in the refrigerator for up to five days.

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.