Roasted Garlic Whole Wheat Flatbread

Roasted Garlic:

Peel off the loose white coating on a bulb of garlic. Chop off the top 1/4 inch or so of the very top. Place in a small oven safe baking bowl and cover with 1/2 cup olive oil. Wrap this all in foil to trap in the heat, and bake at 375 for 45 minutes or so. The garlic will be dark golden brown and smell delicious.

When it is cool, peel out each clove of garlic (this will be messy) and blend with some of the garlic oil in the magic bullet. It will become a thick, oily paste. Use this garlic paste in the pizza dough recipe in addition to all of the necessary ingredients.

The pizza dough recipe will yield 5 or 6 large flatbreads. Unless you are planning a party, freeze 1/2 or 2/3 of the dough for later use. Roll out your dough, making it very thin, but not larger than your pizza stone. Cut off any extra to use in the next batch it you roll it out too large.

Generously cover the flatbread in olive oil and bake, at 425, for 10 minutes or so. It will brown nicely and you will know it is done. Thinner parts will brown more quickly and become cracker-crisp. This is fine. Just be sure to remove it from the oven before anything burns.

Sprinkle sea salt on the flatbread and slice with a pizza cutter into whatever shape and size you desire.