Slice this Mediterranean dish into wedges and serve as an appetizer with a light glass of white wine. The salty taste of feta perfectly balances the earthy tones of the oven roasted tomatoes.
Preheat oven to 400. On a pizza stone or baking sheet, lightly brush each flatbread with olive oil.
Evenly top with oven roasted tomatoes. To roast my tomatoes, I baked halved cherry tomatoes at 300 on an oiled baking sheet for 30-40 minutes. Sprinkle with garlic salt, pepper, and 1 teaspoon of sugar before roasting if desired.
Top with crumbled feta cheese. Sprinkle crushed thyme and black pepper over each flatbread. Try topping with a few black olives.
Bake 5-10 minutes, or until crust is golden brown on the bottom. Slice and serve warm.