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basil tomato flatbread

Hey everybody! I’m excited to share that today we’re celebrating our friend Isabel the best way we know how; through food! It’s Isabel’s birthday this week, so we’re throwing her a virtual birthday party with #IsabelsBirthdayBash! Happy Birthday Isabel!

I’ve known Isabel for a few years now, and she’s been a constant source of love and support so it was an immediate YES when I saw the opportunity to join in the celebration. I’ve had the chance to meet her in person and she is exactly who you’d expect her to be; a genuine, kind, and loving mother. She’s nurtured this amazing family environment both online and in person with the Sunday Supper Movement and the Food and Wine Conference.

When coming up with the recipe for today, it was kind of a no brainer. I regard Isabel as the queen of flatbreads (check out her list of flatbreads here: http://familyfoodie.com/category/flatbreads/). I’ve been meaning to do a flatbread recipe for a while, so today seemed like the right time to honor such an amazing person!

I use Certified Gluten Free flatbreads for this recipe, which is both quick and delicious when using all the fresh veggies and herbs. I hope you enjoy, and check out all the posts!

Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

Birthday Appetizers:

Birthday Main Courses:

Birthday Desserts:

Gluten Free Basil Tomato Flatbread

Gluten Free Basil Tomato Flatbread


  • 1 Certified Gluten Free Flatbread
  • 10 cherry tomatoes
  • 3 oz fresh mozzarella cheese
  • 4 fresh basil leaves
  • 2 tbsp. balsamic vinegar
  • dash salt and pepper


  1. Preheat the oven to 375F.
  2. If frozen, thaw the flatbread. Place the flatbread on a baking sheet over parchment paper.
  3. Slice the cherry tomatoes in half and place on top of the flatbread.
  4. Pat the mozzarella dry, and thinly slice. Top the flatbread.
  5. Roll up the leaves tightly into a bundle, then thinly slice into threads. Sprinkle on top of the flatbread.
  6. Drizzle with the vinegar, and sprinkle salt and pepper on top.
  7. Bake in the oven for 15 minutes, and enjoy!
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  1. Nancy @ gottagetbaked says:

    You’ve described Isabel perfectly in this post, TR! The first word that ever comes into my mind when I think of her and Sunday Supper is “family”. Your flatbread looks wonderful and I love the simple toppings of tomato, mozza and basil. Yum!

  2. Family Foodie says:

    The Queen of Flatbreads is ecstatic to be celebrating my birthday with this awesome flatbread! You rock!! It has been so much fun getting to know you and I am so grateful for all your support. Thank you for making my birthday so special.

  3. Pingback: Summer Peach Cake

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