California Grill’s Oven-Dried Tomato Flatbread

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Some foods come out of the oven so beautiful that you don’t even want to eat them. About two seconds later you come to your senses, of course! This is especially true when we’re talking about a delicious flatbread like the ones served up at the California Grill at Disney’s Contemporary Resort.

 

If you want to try assembling a gourmet creation like this at home, we’ve got the official recipe right here:

 

Oven-Dried Tomato Flatbread – California Grill at Disney’s Contemporary Resort

Makes Two 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- to 5-ounce) flatbread crusts
Roasted Garlic Purée
Coarse salt and freshly ground black pepper, to taste
Oven-Dried Tomatoes
2 (5-ounce) 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:

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

For roasted garlic purée:

  1. Preheat oven to 350°F.
  2. Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over, creating a pouch around garlic.
  3. 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:

  1. Preheat oven with a pizza stone to 450°F.
  2. Evenly divide roasted garlic puree between flatbread crusts. Season to taste with salt and pepper.
  3. Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Pecorino-Romano.
  4. 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.
  5. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.

If the photo at the top of this post hasn’t already made you hungry, this video of Chef Brian Piasecki preparing a pair of flatbreads on site at the Disney’s Contemporary Resort surely will:

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