|Serving Size: 1 piece|
|Sodium||200 mg (without added garlic salt)|
|Choices: Starch 0.5, Vegetable 1, Fat 1|
- Makes: 4
- Serving Size: 1 piece
|1||(4 oz.) or 2 (2 oz.) whole wheat lavash flatbreads|
|2/3||cup||lightly packed shredded|
|part-skim mozzarella cheese|
|thinly sliced (about 8 slices)|
|1/4||tsp.||garlic salt, or to taste|
|1||Tbsp.||extra virgin olive oil|
|1/3||cup||thinly sliced fresh basil leave|
- Preheat the broiler. Place the flatbread on a large baking sheet, and broil for 1 minute on each side or until lightly toasted. Remove from the oven, and heat oven to 450°F.
- Top the entire surface of the flatbread with cheese. Arrange tomatoes on top of the cheese, and sprinkle with garlic salt. Bake on the middle rack for 5 minutes or until the tomatoes are cooked through and the flatbread is fully crisped.
- Immediately drizzle with olive oil and sprinkle with basil. Cut the pizzette in quarters and serve immediately.