Categories: Pizza/flatbread
Ingredients
- 3 large beefsteak tomatoes, cored, evenly sliced
- 2 heads of garlic
- 1 large flatbread crust or two small
- Olive oil, for brushing
- Salt and pepper, to taste
- 10 ounces buffalo mozzarella (in balls), sliced, drained, and patted dry
- 1/4 cup grated Pecorino Romano cheese
- Fresh basil
- Aged balsamic vinegar, for drizzling
Directions
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Preheat oven to 250.
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Place tomato slices on foil lightly sprayed with nonstick spray. Brush liberally with olive oil, then top with salt and pepper to taste. Bake for 1.5 to 2 hours, or until tomatoes have darkened to a less vibrant red and are dehydrated. Set aside.
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Preheat oven to 350.
- Cut tops off of two heads of garlic, exposing cloves, and drizzle with olive oil. Wrap in aluminum foil and roast 45 minutes to one hour. If using pre-peeled garlic cloves, use about 12 and package in similar foil pocket. Roast until garlic is soft, smells sweet, and is slightly translucent. Allow to cool. When garlic is cool enough to handle, squeeze cloves into a bowl and mash until smooth. Season with salt and pepper. Set aside.
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Preheat oven and a pizza stone to 450.
- Brush flatbread with olive oil and season with salt and pepper. Spread roasted mashed garlic on flatbread. Top with dehydrated tomatoes, sliced mozzarella, and sprinkle evenly with grated Pecorino Romano. Place on pizza stone and bake until cheese has melted and is bubbly, about 5 minutes. Remove from the oven, slice immediately, top each slice with basil and drizzle with vinegar. Serve immediately.