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Yields:
2
Total Time:
3 hrs 30 mins
Found at the elegant California Grill on top of the Contemporary Resort, this flatbread proves Disney can do fine dining too.
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Ingredients
Oven-Dried Tomatoes
- 3
large beefsteak tomatoes, cored
Olive oil, for brushing
Coarse salt
Freshly ground black pepper
Roasted Garlic Puree
- 2
heads garlic, outer skins removed and cut in half lengthwise
- 1 Tbsp.
extra-virgin olive oil
Coarse salt
Freshly ground black pepper
Flatbreads
- 2
(4- to 5-oz.) flatbreads
Roasted Garlic Puree
Coarse salt
- 2
balls fresh mozzarella, each cut into 6 slices
- 1/4 cup
grated Pecorino Romano cheese
- 2 Tbsp.
aged balsamic vinegar
- 10
basil leaves, chopped
Directions
1. Make the Oven-Dried Tomatoes: Preheat oven to 250°F. Line a baking sheet with parchment paper. Slice tomatoes 1/4" thick, and arrange on baking sheet. Brush with oil, season with salt and pepper. Bake until tomatoes are darker in color and semi-dehydrated, 90 minutes to 2 hours.
2. 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.
3. 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.
4. 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.
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