1loaf frozen bread dough - thawed (or make your own dough like Rosemary Focaccia Bread or simple Italian Bread)
3tablespoonschopped fresh herbs (such as basil - oregano, rosemary, or a combination)
Ground pepper to taste
Set thawed dough in a large bowl and allow to rise, covered, until doubled, about 1 hour.
Start your grill to allow it to heat.
Spray a disposable 13"x18" aluminum baking sheet with cooking spray.
Spread the dough onto the pan, pinching the edges so there is an indentation around the edge.
Spread the tomatoes over the dough.
Break the cheese off in small pieces and evenly distribute over the tomatoes.
Drizzle the olive oil over the tart and sprinkle with the herbs. Add ground pepper to taste.
Place the pan on grill - use the upper shelf of your grill if you have one, or move the coals to one side and put the pan over the space where the coals were so that you are getting indirect heat.
Cover the grill and bake the tart on the grill for about 20 minutes, or until the tomatoes are soft and the tart is golden brown. Note: you will want to watch this carefully as not all fires/grills produce the same heat!
Remove from the heat, slice and enjoy!
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.