2 flatbread pizza crust (such as StoneFire)
1/2 pound fresh burrata
3 ounces thinly sliced prosciutto di Parma
2 large heirloom tomatoes sliced
5 basil leaves chopped
3 cloves garlic, pressed or 1 teaspoon dry garlic powder
1 1/2 tablespoon olive oil
1 1/2 tablespoon balsamic vinegar
to taste salt & pepper
Preheat oven to 350 degrees F.
Mix your pressed garlic (or garlic powder) with olive oil. Place flatbread on baking sheet and brush with half of the oil and garlic. Place in preheated oven for 3-5 minutes to crisp up the crust.
Remove from oven and place cheese on top of the flatbread, sprinkle with salt and pepper, then place tomatoes on top of the cheese and repeat with a sprinkling of salt and pepper.
Place back in the oven for another 5 minutes until the crust is golden and the pizza is fully baked. If you want a crispier flatbread, place under the broiler for an additional 2-3 minutes while keeping a close eye so it won’t get too dark.
Remove from oven and drizzle combined remaining garlic olive oil mixture and balsamic vinegar. Sprinkle with chopped basil leaves and enjoy!