Tuscan Bruschetta Pizza

1 tbs. Olive Oil, plus more for drizzling
2 cups cherry tomatoes
6 cloves garlic, finely sliced
1 tsp. Tuscan Farmhouse Blend
1/2 - 1 tsp. sea salt
3-4 Basil leaves, cut into strips (use scissors)
Shredded Mozzarella cheese
Balsamic Vinegar for drizzling (optional)
Naan bread (or your favorite flat-bread)

  • Preheat oven to 400. Cover a baking sheet with foil and brush with olive oil. Cut all the cherry tomatoes in half and place cut side up on the baking sheet and sprinkle with sliced garlic, Tuscan Farmhouse Blend and sea salt. Roast the tomatoes for 25-30 minutes (stirring a couple times) until tomatoes are soft and fragrant. When done remove the tomatoes from oven and let cool.
  • Increase oven temperature to 425 degrees. Brush flat-bread with olive oil. Add desired amount of the tomato mixture. Top with shredded Mozzarella and Basil strips. Bake for 7-10 minutes. 
  • Drizzle with Balsamic Vinegar (optional)