Basil & Goat Cheese Flatbread Wrap

For the flatbread assembly: Preheat oven to 450 degrees F and place an inverted cookie sheet into the oven. Place 1/2 cup olive oil in a small bowl with the finely grated garlic. Stir and set aside.

Divide the dough into 4 or 6 balls, depending on how large you want your pizzas to be. Roll each ball out on a lightly floured piece of parchment paper as thin as you can. (See photos within blog post.) Brush the dough lightly with the garlic oil. Top with some basil leaves, mozzarella, and goat cheese. (Dividing toppings evenly among the flatbreads.)

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. If it’s too large, slide the parchment onto another (cool) inverted cookie sheet, and then slide it into the pan in the hot oven.

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.

Remove from the oven and let it sit for about 3-4 minutes before slicing.

To make the salad, place the salad greens in a large bowl. Drizzle with lemon juice, olive oil and a pinch or two of salt and pepper. Use your hands to mix the salad thoroughly (it’s more fun that way). Place a handful of salad on to each warm flatbread. Garnish with parmesan or romano cheese shavings. Slice and eat or wrap the flatbread around the salad and eat it like a wrap.

Makes 4-6 flatbread wraps.