1. Preheat oven to 400 degrees.
2. Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of salt
3. Wrap garlic in aluminum foil and place on a small baking sheet or place each garlic head in a muffin tin.
4. Cook for 35-40 minutes until soft and tender. Allow to cool to touch.
5. Once cool squeeze garlic out of cloves and mash with a fork until desired consistency. Set aside.
6. Place puff pastry on a parchment lined baked sheet and prick with a fork.
7. Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat. Bake for 10-15 minutes until bottom begins to brown.
8. Remove baked puff pastry from oven. Spread with mashed garlic. Sprinkle with mozzarella cheese, crumbled gorgonzola cheese, rosemary and thyme.
9. Place back in the oven without the baking sheet on top and bake for another 7-10 minutes until cheese is melted.
10. Cut into squares and serve.

Balsamic Reduction (optional)

1. Heat balsamic vinegar and rosemary sprig in a small saucepan over medium heat. Bring to a low boil and stir occasionally until liquid reduces by has and thickens.
2. Remove rosemary sprig and drizzle over flatbread or serve on the side.