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California Grill: Oven Dried Tomato Flatbread


Oven Dried Tomato Flatbread 

California Grill, Contemporary Resort

Makes 2 Flatbreads

Oven Dried Tomatoes:
3 large beefsteak tomatoes, cored
olive oil, for brushing
coarse salt and freshly ground black pepper, to taste

Roasted Garlic Purée:
2 heads garlic, outer skins removed and cut in half lengthwise
1 tablespoon extra virgin olive oil
coarse salt and freshly ground black pepper, to taste

Flatbreads:
2 (4-5 oz.) flatbread crusts
Roasted Garlic Purée
coarse salt and freshly ground black pepper, to taste
Oven-Dried Tomatoes
2 (5 oz.) balls fresh buffalo mozzarella, each cut into 6 slices
1/4 cup grated Pecorino Romano cheese
2 tablespoons aged balsamic vinegar
10 basil leaves, chopped




For Oven Dried Tomatoes:
Preheat oven to 250°F. Line a baking sheet with parchment paper. Slice tomatoes into 1/4-inch-thick slices. Lay tomatoes on prepared baking sheet. Brush with oil and season with salt and pepper.
Bake 90 minutes to 2 hours, until tomatoes are darker in color and semi-dehydrated.

For Roasted Garlic Purée:
Preheat oven to 350°F. Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over, creating a pouch around garlic. Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.

To Assemble Flatbreads:
Preheat oven with a pizza stone to 450°F. Evenly divide roasted garlic puree between flatbread crusts. Season to taste with salt and pepper. Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Pecorino-Romano. Place each flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted and bubbly, about 5 to 7 minutes. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.

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