Ingredients
3 large beefsteak tomatoes, cored
Olive oil, for brushing
Coarse salt
Freshly ground black pepper
2 heads garlic, outer skins removed and cut in half lengthwise
1 tbsp. extra-virgin olive oil
Coarse salt
Freshly ground black pepper
2 (4- to 5-oz.) flatbreads
Roasted Garlic Puree
Coarse salt
2 balls fresh mozzarella, each cut into 6 slices
1/4 c. grated Pecorino Romano cheese
2 tbsp. aged balsamic vinegar
10 basil leaves, chopped
Preparation
- Make Roasted Garlic Puree: Preheat oven to 350°F. Place garlic on a piece of foil. Drizzle with oil. Wrap foil up, 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.
- Assemble Flatbreads: Place a pizza stone in oven and preheat to 450°F. Evenly divide roasted garlic puree between flatbreads, season with salt and pepper. Divide oven-dried tomatoes between flatbreads, then top each with 6 slices mozzarella and sprinkle with Pecorino Romano.
- Cook Flatbread: Place flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted, about 5 to 7 minutes. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.
