Sunday, August 8, 2010


We had a huge surfeit of tomatoes from the garden, so I adapted my flatbread, tarragon-squash pizza to suit what we had on hand. It turned out beautifully!

Tomato-Garlic Flatbread Pizza

2 Joseph's rectangular Lavash breads (flax, oat bran & whole wheat)
4 tb olive oil
1 c shredded mozzarella
10 roma tomatoes or equivalent from your garden
10 cloves garlic
1 onion (I used Vidalia)
1 tb shredded or shaved Parmesan
2 tb dried oregano (I forgot that we had fresh!)
1/2 tb dried basil (again...)
1/2 tsp red pepper flakes
salt and pepper

Using mandoline or similar slicer, slice tomatoes, garlic, and onion very thinly. (If using fresh oregano and basil, chop them now.)
Preheat oven to 425.
Lightly oil 2 cookie sheets (or coat w/foil, but be sure to oil foil).
Place flatbreads on cookie sheets, and lightly oil flatbreads.
Divide oregano, basil, and pepper flakes; spread over each.
Divide mozzarella, tomato, garlic, and onion; spread over each. Be sure to coat flabreads right out to sides. Use mozzarella first (important!) and, next, tomato.
Again, lightly drizzle oil over vegetables.
Salt and pepper to taste.
Divide Parmesan; spread over each.
Bake 12 min or until Parmesan is browning.

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