Have you guys ever heard of FlatOut Flatbread pizzas? The calorie count is pretty sweet, and the one I used was only 126 and this whole entire pizza came to 7 Smart Points. I topped this pizza with fresh basil from my garden, tomatoes, and parmesan cheese. Have you seen that recipe for tomatoes where you bake them in slices with parmesan cheese on top? That was kind of my inspiration for this pizza. Next time, use some jarred pesto. I’ve found that some marinara sauces on top of this type of crust, can make the crust really soggy.
It has been raining like mad here and my garden is over flowing with weeds. I haven’t been able to get into it at all to pull some weeds. All I plant are tomatoes these days and I’m just thinking about putting some rocks down in half of my garden, so that weeds don’t grow there anymore. They’re such a pain to get out.
- ½ tsp olive oil
- 4 garlic cloves, roasted
- 1 roma tomato
- 1 Flatout Artisian Thin Flatbread Pizza
- 1.5 oz of parmesan cheese
- 2 tsp of fresh cut basil
- salt and pepper to taste
- Spread the roasted garlic on the flat bread using a fork or off set spatula
- Slice roma tomato into thin slices and lay on top of pizza
- Top the pizza with the parmesan cheese and fresh basil.
- Bake at 400 degrees for 7 minutes. To get the crust extra crispy, turn on the broiler and let it sit for awhile. Be sure to watch the pizza or else it will burn.
- Garnish the pizza with more fresh basil, salt, pepper, and olive oil.
This is the method I use to make roasted garlic.