15-Minute Mediterranean Flatbread pizzas

Ingredients:
1 package flatbreads (4)
1/2 package lite cream cheese
2 T olive oil
2 cloves garlic
Handful sun dried tomatoes (about 8-10), soaked in hot water
8 oz feta cheese
Dill, ground pepper
Shitake mushrooms, capers, olives, or walnuts (optional)

Preheat oven to 400 degrees. Sauté garlic in 2 T olive oil, adding reconstituted sun dried tomatoes (see note). Spread about 1-2 T on each flatbread, follow with 1/4 garlic mixture. Add desired toppings such as jarred shitake mushrooms, capers, walnuts or olives and top with crumbled feta cheese. Put all four finished flatbread pizzas on a lightly greased pan. Top with dill and ground pepper. Bake in the oven for approximately 10 min or when the cheese us melted and the flatbread lightly toasted ( brown on edges).

Pesto: It's What's for Breakfast

I made some pesto from basil, garlic scapes (both from the share) and some parsley. I have used it for pasta, two pizzas and a delicious breakfast bagel with melted feta and tomato. Yes, it was the first time I'd had pesto for breakfast and I'd do it again. The second pizza had tomato sauce made with many veggies from the share, as well as some thinly sliced eggplant. I'd forgotten to get mozzarella cheese at the store, so the first pizza had feta (from New Jersey) and parmesan and the second one just had parmesan.