Gorgonà and Roasted Tomato Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic flatbread topped with tangy Gorgonà cheese and sweet roasted tomatoes, finished with a sprinkle of fresh herbs. This mediterranean-inspired vegetarian ready in about 45 minutes pairs all-purpose flour, active dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt; add the yeast mixture and 2 tbsp olive oil.
  3. Step 3: Stir until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
  4. Step 4: Place dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
  5. Step 5: Preheat oven to 450°F (230°C). Toss 1 pint halved cherry tomatoes with a drizzle of olive oil and 1/2 tsp black pepper.
  6. Step 6: Roll out dough on a parchment-lined baking sheet to a 12x10-inch rectangle.
  7. Step 7: Spread the tomatoes evenly over the dough and sprinkle 6 oz crumbled Gorgonà cheese and 1 tbsp fresh thyme leaves on top.
  8. Step 8: Bake for 15-18 minutes until the crust is golden and cheese is melted and bubbly.
  9. Step 9: Remove from oven and scatter 1/4 cup chopped fresh basil over the flatbread before slicing and serving.

Frequently asked questions

How long does Gorgonà and Roasted Tomato Flatbread take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gorgonà and Roasted Tomato Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Gorgonà and Roasted Tomato Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gorgonà and Roasted Tomato Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gorgonà and Roasted Tomato Flatbread?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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