A delicious cross between a simple caprese salad and traditional bruschetta in pizza form!
Makes 2
Ingredients:
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

Method:
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.

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