By now it may not be a secret that I LOVE roasted garlic. well, actually, I love all things garlic, but roasted garlic holds a special little place in my garlic bulb shaped heart. And this year, for the first time ever, I am growing my own garlic in the front yard, in between the hostas and the lilies. My packages of flatbreads are fluttering in anticipation for what I will do with them once the garlic is harvested and cured and ready to eat.

It just takes so darn long to grow! I planted my cloves back in October, and everyday I check on their progress, water them, and wait. Finally, though, we are down to the final weeks before I get to harvest. I guess the old adage “all good things take time” is true in this case: once the whole process is finished, we will have 40-60 bulbs of the snappiest, freshest, juiciest garlic this side of the Des Plaines river! If it works well, next year I am pretty sure I am going to need a bigger patch of land, in order to grow even more.

Roasted garlic is fab for flatbread because it gives tons of flavor and some much needed moisture to the recipes for the flatbread wraps, pizzas, and sandwiches without adding on the calories. The garlic flavor is mellowed, too, so you can relax about eating so much. It’s totally fine.

This chicken pizza is a huge hit for kids and adults alike in our house. The garlic paste acts as a sauce on the flatbread and the whole pizza can be made in under 15 minutes, if you have the garlic roasted already.

Dried or fresh oregano works equally well in this flatbread recipe, too. Garlic, oregano, chicken: the perfect trifecta of flavor your flatbread craves!

Amy at Flatout