Mediterranean Flatbread with Tomatoes and Herbs

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Halve the cherry tomatoes by slicing each one from top to bottom through the stem, creating two equal pieces.

Step 3

Chop the fresh oregano or basil into pieces smaller than a grain of rice, until you have 2 tablespoons.

Step 4

Place the two flatbreads on a large baking sheet, leaving 2 inches of space between them.

Step 5

Drizzle 1 tablespoon of olive oil evenly across the surface of both flatbreads, using about half the oil total.

Step 6

Scatter the halved cherry tomatoes, kalamata olives, and crumbled feta cheese evenly across the top of both flatbreads.

Step 7

Sprinkle the chopped oregano or basil evenly across the top, dividing it between both flatbreads.

Step 8

Drizzle the remaining 1 tablespoon of olive oil in a light stream across the top of the toppings.

Step 9

Slide the baking sheet into the preheated oven and bake for 8 minutes, until the edges of the flatbread turn the color of light golden toast.

Step 10

Remove the baking sheet from the oven using oven mitts and let the flatbreads rest for 1 minute before serving.