Fiery Bruschetta Bites
For Flatbread: Heat oven to 475°F. Lightly grease baking sheets.
In medium size bowl stir together Krusteaz Whole Wheat Flatbread Mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10-20 minutes, or until oven is hot.
Shape dough by dividing into 24 rounded tablespoon portions. With floured hands, pat out dough 1/8 -1/4-inch thick, forming desired shape on prepared pan(s). Bake 7-9 minutes or until edges are golden brown. Brush lightly with olive oil (optional).
For Tomato Bruschetta Topping: In medium bowl, blend tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and cayenne pepper. Refrigerate for 30 minutes. Place appetizer-size flatbreads on baking sheet. Spoon 1 tablespoon of tomato bruschetta topping onto each mini flatbread; top with 1 teaspoon ricotta cheese if desired. Broil 5 minutes, or until cheese melts.