It has been a busy Spring, although I'm no longer convinced that there is a time of the year that is less busy than another. The only exception in my life might be the 7 days in March when no one in my family is in the pool - and the irony then is that we don't know what to do with the time and end up eating dinner at 8:30PM anyway. That just goes to show that I have the appropriate target for my meals: the whole premise of my life in the kitchen is to create meals that are healthy, flavorful, and fast. I've made three versions of flatbread in the last week and all three fit my criteria. The blackberries MAKE this recipe. I'll add goat cheese and a balsamic drizzle next time.
- Thin pizza crust or flatbread (pre-baked)
- Freshly grated Parmesan cheese
- Olive oil
- 1 clove garlic, minced
- handful of basil leaves, julienned
- 2 or 3 heirloom tomatoes, thinly sliced
- fresh blackberries
Preheat oven to 450 degrees or according to your crust directions. Drizzle olive oil on crust; sprinkle garlic on and use a spatula to spread garlic and oil all over crust. Sprinkle Parmesan in thin layer on crust. Spread tomatoes across crust; avoid overlapping as much as possible. Top with blackberries and basil. Sprinkle another thin Parmesan layer over everything. Bake 6 to 7 minutes, until cheese is melted and starting to brown.