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1
For the flatbread assembly: Preheat oven to 450 degrees F and place an inverted cookie sheet into the oven.
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2
Place 1/2 cup olive oil in a small bowl with the finely grated garlic.
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3
Stir and set aside.
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4
Divide the dough into 4 or 6 balls, depending on how large you want your pizzas to be.
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5
Roll each ball out on a lightly floured piece of parchment paper as thin as you can.
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6
(See photos within blog post.)
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7
Brush the dough lightly with the garlic oil.
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8
Top with some basil leaves, mozzarella, and goat cheese.
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9
(Dividing toppings evenly among the flatbreads.)
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10
If your flatbread is small enough you can probably pick up the parchment and place it on the hot cookie sheet that you have waiting in the oven.
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11
If its too large, slide the parchment onto another (cool) inverted cookie sheet, and then slide it into the pan in the hot oven.
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12
Bake for about 10-12 minutes, or until the edges of the crust begin to turn medium brown and crisp and the cheese is bubbly and golden in spots.
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13
Remove from the oven and let it sit for about 3-4 minutes before slicing.
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14
To make the salad, place the salad greens in a large bowl.
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15
Drizzle with lemon juice, olive oil and a pinch or two of salt and pepper.
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16
Use your hands to mix the salad thoroughly (its more fun that way).
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17
Place a handful of salad on to each warm flatbread.
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18
Garnish with parmesan or romano cheese shavings.
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19
Slice and eat or wrap the flatbread around the salad and eat it like a wrap.
