Roasted Tomato Flatbread Pizza for 4

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the halved cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper.
3. Spread the tomato mixture on a parchment-lined baking sheet and roast for 10–12 minutes until the skins wrinkle.
4. While the tomatoes roast, place flatbreads on a second baking sheet and lightly brush the edges with olive oil.
5. Evenly distribute shredded mozzarella across each flatbread, leaving a small border for the crust.
6. Spoon the roasted garlic tomato mixture and the remaining oil from the pan over the cheese.
7. Sprinkle the shaved Parmesan on top.
8. Bake for 8–10 minutes, or until the cheese is bubbling and the edges are mahogany-colored and crisp.
9. Remove from the oven and immediately scatter fresh basil leaves over the surface.
10. Drizzle the balsamic glaze in a zig-zag pattern across the top before slicing.