Flatbread Pizza Margherita

To round out the month of featured pizzas for What's Cooking Wednesdays, I thought I'd try something a little different, yet traditional.  At the same time, in honor of losing nearly 20 inches through my BBL workouts, I wanted to try something on the lighter side.  This is a fairly classic recipe, so I can't say I adapted this one from any particular cookbook, nor can I take full credit myself.  I can only say that this is a crispy, rustic interpretation of the fabulous Pizza Margherita I was lucky enough to sample many times during a family vacation in Italy when I was 15.

1 package (2 pieces) whole wheat Naan bread (I use Stonefire)

2 cloves garlic, diced

olive oil, for drizzling

2 roma (plum) tomatoes, thinly sliced

1 "ball" fresh mozzarella cheese, thinly sliced

20 leaves fresh basil (10 whole leaves, and 10 roughly chopped)

salt and freshly ground black pepper

Preheat oven to 400.

Place a wire rack on a baking sheet, in order to get a crispier crust.  Place Naan on rack, sprinkle with diced garlic, and drizzle with olive oil.  Arrange tomato slices on Naan (about 5 slices per pizza).  Place 1 whole basil leaf between each tomato slice (again, 5 per pizza).  Top with mozzarella slices.  Salt and pepper to taste.

Bake pizzas for 12-14 minutes, or until cheese is melted and bubbly.  Sprinkle chopped basil evenly on each pizza.

Serve hot alongside a green salad with your favorite Balsamic vinaigrette and a fabulous red wine.

Serves two (perfect for a date night in!).