Cuban Sofrito Flatbread

8 servings

Cuban Sofrito Flatbread
Cuban Sofrito Flatbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Flatout Artisan Flatbreads

  • EVOO

  • 3

    cloves garlic

  • 1/2

    yellow onion, diced

  • 1/2

    green pepper, diced

  • 1

    sm can tomato paste

  • 1

    sm can tomato sauce

  • 3

    t dry white wine

  • 1

    t whole cumin

  • 1

    t dried oregano

  • Pinch of salt to taste

  • 3/4

    c Gouda cheese, shredded

  • 3/4

    c grated mozzarella cheese

  • 1/2

    c freshly grated Parmesan cheese

Directions

Preheat oven to 350. In med skillet, sauté garlic, onion & bell pepper in oil over med heat. Cook & stir until onion is translucent & bell pepper is soft. Careful not to burn garlic. Add tomato sauce, tomato paste, white wine, cumin, oregano & salt. Cook over med heat for about 5 min until well blended & heated through. Spread this Sofrito sauce over the flatbreads. Top flatbreads with Gouda, mozzarella & grated Parmesan cheeses. Sprinkle with a little bit of oregano. Cook in 350 oven for about 15 min until cheese is melted & crust is lightly toasted.

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