Ingredients for Roasted Tomatoes and Garlic

• 450g (I pound) grape tomatoes, halved 
• 3 garlic cloves , thinly sliced
• 2 heads garlic separated but not peeled 
• 2 tablespoons olive oil
• 1 teaspoon dried Italian style seasoning
• Salt and freshly ground black pepper to taste

Ingredients for Spinach

• 100g (3.5oz) pre-washed baby spinach or wash and spin-dry the spinach if bunched
• 1 tablespoon olive oil
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper to taste

To assemble the Flatbreads

• 4 x 10-inch round packaged naan or two large rectangular ones
• 2 tablespoons extra virgin olive oil mixed with 1 crushed clove garlic
• 4-5 cups grated mozzarella cheese

Instructions

1. Roast the tomatoes and garlic: Preheat oven to 300ºF (150ºC). Place the grape tomatoes, sliced and separated clove garlics in a bowl. Add the olive oil, Italian seasoning and salt and pepper to taste. Toss to combine. Transfer onto a roasting pan and spread the tomatoes cut side up and cloves garlic into a single layer. Bake for 1 hour or until tomatoes are soft to your desired doneness. Set aside to cool then squeeze out the roasted garlic and throw away the skins.
2. Sauté the spinach: heat the olive oil in a skillet over medium high heat, add the garlic and spinach and sauté 1-2 minutes until just wilted. Remove and set aside.
3. Assemble and bake the flatbread. preheat oven to 425ºF (190ºC). Line a large baking sheet with parchment. Brush the flatbreads with the garlic olive oil. Top with mozzarella cheese, then the roasted tomatoes, roasted garlic and spinach. Bake 19-12 minutes or until the cheese is melted and edges are browned and slightly crisp.

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