A delicious cross between a simple caprese salad and traditional bruschetta in pizza form!
1 clove garlic, peeled and cut in half
2 flatbreads or naan bread
2 Roma (plum) tomatoes, sliced thin
1/2 ball fresh mozzarella, pulled/crumbled into small pieces
7-10 basil leaves
1/4 cup balsamic vinegar
Extra virgin olive oil
Salt and pepper to taste
Preheat oven to 375F. Cut the garlic clove in half and rub the flatbread with the garlic really well. Top with tomato slices and crumbled mozzarella. Bake for 10-15 minutes, or until crispy.
Meanwhile, in a nonstick skillet, over medium heat, bring the balsamic vinegar to a simmer and cook until reduced in half, approx. 10 or so minutes. Let cool slightly to thicken.
Stack the basil leaves on top of each other, roll into a log and slice into thin strips.
When the pizza is crunchy, sprinkle the basil over, drizzle a little extra virgin olive oil, and finish with the balsamic glaze.