Triple Cheese Tomato Basil Flatbread

This triple cheese tomato basil flatbread is made with a protein crust to give you over 7 grams of protein per slice! It’s a healthier spin on one of my favorites from Cheesecake factory, the fresh basil tomato and cheese flatbread.

The fresh basil, tomato and cheese flatbread from Cheesecake Factory is absolutely incredible, and if you’ve never ordered it, you should. I was craving it the other night and decided to make my own – with extra protein of course.

I used the same simple greek yogurt + bread flour method I use in my protein bagels, but added some seasonings to boost the flavor and adjusted the oven temp and time.

Here’s everything you’ll need, how to make it and my best tips!

What You’ll Need

Equipment

• Sheet pan
• Rolling pin
• Mandoline: Optional – I use it to get perfect thinly sliced tomatoes

Ingredients

• Flour: For the best structure, I recommend using bread flour. It has a higher protein content which helps with gluten development and overall structure of your flatbread. Regular all-purpose flour works as well. NOTE: You can also use self-rising flour and skip the baking powder.
• Baking powder: Skip if you are using self-rising flour.
• Salt
• Oregano, basil, garlic powder: Adds flavor to the dough.
• Non-fat plain greek yogurt: Fage is the best since it’s thicker and less creamy – makes the dough less sticky and much easier to work with.
• Mozzarella cheese
• Fontina cheese: If you can’t find this, just add a little extra parm or mozzarella.
• Parmesan cheese
• Roma tomato
• Fresh basil
• Balsamic glaze: Optional, for topping.

How To Make It

1. Preheat oven and prep pan: Preheat the oven to 450 F and line a sheet pan with parchment paper.
2. Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, oregano, basil and garlic powder so everything is evenly distributed.
3. Add the greek yogurt: Add in the yogurt. I stir with a spoon until it forms a dough.
4. Form the flatbread: Lightly grease or dust your counter surface with flour and set down the dough. Knead the dough a bit to make sure everything’s combined well. Roll dough out into a long, thin rectangle, then carefully transfer to the parchment lined sheet pan.
5. Bake: Bake dough for 12 minutes. While dough is baking, grate the cheese and thinly slice the tomato (I use a mandoline). Once 12 minutes are up, take out the dough and top with cheese and tomato. Bake for another 6-8 minutes, until cheese is melted and crust is golden brown.
6. Decorate: Add a pinch of salt and pepper, fresh basil, and slice into 8 pieces. Drizzle with balsamic glaze (optional) and enjoy!

Important Tips

• Bread flour: As mentioned above, using bread flour helps with gluten development and overall structure of the dough since it has a higher protein content.
• Greek yogurt: Fage greek yogurt will make your life so much easier when working with the dough. It’s a lot thicker and won’t turn into a sticky mess.
• Forming the dough: I lightly grease both my counter and rolling pin with oil (or dust with flour) so it doesn’t stick.

You’ll Also Love

• High protein bagels

As always, be sure to leave a rating and review down at the bottom if you try this triple cheese tomato basil flatbread! ♡

Triple Cheese Tomato Basil Flatbread

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This triple cheese tomato basil flatbread is made with a protein crust to give you over 7 grams of protein per slice.

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: American

Servings: 2

Calories: 428kcal

Equipment

• Sheet pan
• Rolling Pin

Ingredients

• 1 cup bread flour (124 g)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp each: dried basil, dried oregano, garlic powder
• 1 cup Fage non fat plain greek yogurt (227 g)
• 2 oz mozzarella cheese (56 g) ~2/3 cup fresh grated
• 1/2 oz fontina cheese (14 g) ~3 tbsp fresh grated
• 1/2 oz parmesan cheese (14 g) ~3 tbsp fresh grated
• 1 roma tomato thinly sliced
• fresh basil chopped
• balsamic glaze optional, for topping

Instructions

• Preheat oven to 450 F and line a sheet pan with parchment.
• In a mixing bowl, whisk together flour, baking powder, salt, oregano, basil and garlic powder. Add the greek yogurt and stir together until a dough forms.
• Lightly grease or dust a counter surface with flour and set down the dough. Knead for a minute to fully combine everything. Use a rolling pin to spread into a long, thin rectangle.
• Carefully transfer dough onto the parchment lined baking sheet and bake for 12 minutes.
• While dough is baking, grate the cheese and thinly slice the tomato. Once dough is done, add the cheese and tomato and put back into oven for 6-8 minutes, until cheese is melted and crust is golden brown.
• Add a pinch of salt and pepper and the fresh basil. Cut into 8 pieces, drizzle on balsamic glaze if desired, and enjoy!

Notes

• Flour: Bread flour has a higher protein content and helps with the overall structure of the dough. Can sub all purpose or use self-rising flour and skip the baking powder.
• Parchment: Don’t forget the parchment! This dough will stick to the pan without it.
• Cheese: If you don’t have fontina, double the parm or use a little extra mozzarella. 
• Rolling pin: I coat my rolling pin in a little oil or flour to help it not stick.
• Nutrition: Macros listed are for 1/2 of the whole flatbread (4 slices).

Nutrition

Serving: 1half flatbread | Calories: 428kcal | Carbohydrates: 51.4g | Protein: 30.3g | Fat: 11.1g | Fiber: 0.5g

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