INDIVIDUAL FLATBREAD PIZZAS
- Active Time : 15 minutes
- Total Time : 1 1/2 hours
- Serves : 4 servings
INGREDIENTS
- 1 bulb garlic
- 1 tablespoon Wild Harvest Organic Extra Virgin Olive Oil divided
- 4 multi-grain flatbreads
- 2 medium tomatoes thinly sliced
- 1 8 ounce package fresh mozzarella cheese thinly sliced
- 1 0.75 ounce package Wild Harvest Organic Fresh Oregano
DIRECTIONS
Slice off top ¼ of garlic bulb. Place in center of a piece of foil. Drizzle with 1 teaspoon olive oil. Fold foil around garlic to seal. Bake in a preheated 350°F oven 1 hour; cool. Squeeze bulb to release roasted garlic.
Place flatbreads on baking sheet and brush with remaining olive oil. Evenly spread roasted garlic over oiled bread. Top with tomato slices, cheese slices and desired amount of whole oregano leaves. Sprinkle with sea salt and cracked pepper to taste.
Bake in a preheated 450°F oven 5-7 minutes or until crust is crisp and cheese is melted.