In a small bowl combine 1/2 cup mayonnaise, the grated garlic clove, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Cover and refrigerate while you assemble other components so flavors can meld.

Tomato Topping

Prepare tomatoes

Place the diced tomatoes in a medium bowl. Add the thinly sliced green onions and chiffonaded basil.

Season tomatoes

Drizzle 1 tablespoon extra-virgin olive oil and 1/2 tablespoon balsamic vinegar over the tomatoes. Season with 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss gently to combine. Let sit at room temperature for 10–15 minutes to macerate and concentrate flavors.

Garlic Flatbread

Preheat & prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Make garlic oil

In a small bowl combine 2 tbs olive oil, the 2 minced garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper.

Brush flatbreads

Place the flatbreads on the prepared baking sheet. Brush the garlic oil evenly over both flatbreads, making sure edges are coated.

Bake

Bake the flatbreads for 6–10 minutes until warmed through and edges are golden and crisp. For extra crispness, switch to broil for the final 1–2 minutes while watching closely to avoid burning. Remove from oven and let cool 1–2 minutes.

Assembly & Finish

Assemble flatbreads

Spoon the tomato mixture evenly over the two warm flatbreads, distributing tomatoes and green onions so each slice will have topping. Use a slotted spoon if there is excess liquid to avoid soggy flatbread.

Add goat cheese

Crumble the 4 oz goat cheese evenly across the two flatbreads, distributing small clumps so you get creamy bites throughout.

Drizzle sauces

Using a spoon or squeeze bottle, lightly drizzle the balsamic glaze across the assembled flatbreads in a zigzag. Then add small dollops or a thin drizzle of the garlic aioli over top to taste.

Garnish and slice

Sprinkle chopped parsley or extra basil if using. Using a sharp pizza cutter or large knife, slice each flatbread into 6–8 appetizer pieces. Serve immediately so crust stays crisp.