Charleston Up-Close and Rosemary Tomato Flatbread

Everyone keeps assuring me that this dreary, cold weather is quite uncanny for Charleston weather. My optimism leads me to believe that the sun will begin to shine again and the clouds will disperse 🙂
But in the meantime… I am trying to enjoy every bit of Charleston, rain or shine. So today after a productive workout, Milena and I wandered the streets of downtown Charleston. Since both of us have only lived here a few weeks, we still consider ourselves tourists in this new city. Looking the part, we clutched our cameras and took some shots in this beautiful, historic town.












Friday Night – Rosemary, Goat Cheese, Tomato Flatbreads


First, we preheated the oven to 400 degrees and warmed the “flatbreads” for 5-7 minutes. Next, we sauteed onion, garlic, rosemary, lemon juice, salt and pepper in olive oil. After pulling the flatbreads out of the oven, we spread our sauteed aromatic mixture across the breads.

Lastly, we topped the pizzas with chopped cherry tomatoes, goat cheese, and extra rosemary.


These flatbread pizzas are so versatile, so we decided to use some tomato sauce, spinach, and mushrooms with Parmesan and mozzarella cheese on the other half of our pizzas.



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