Fresh Tomatoes, Oregano and Roasted Garlic Oil
Recipe courtesy Bobby Flay
Roasted Garlic Oil:
1/2 cup olive oil
6 cloves roasted garlic
1 recipe Flatbread, recipe follows
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basilRoasted Garlic Oil:
Place oil and garlic in a blender and blend until smooth. Strain.
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.Flatbread:
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
Yield: 4 individual flatbreads or 1 large flatbread
Right now I'm waiting for the bread to rise. I need to run to the store and get some mozzarella cheese & fresh basil and some tomatoes. I'm trying to recreate an appetizer from a local Italian restaurant that I just love, but they won't give me the recipe...brats!!
I didn't make the roasted garlic oil, I already had an idea of what I wanted on top of my bread. I also didn't grill it on the BBQ as it was about 40 degrees today. I oven baked it at 450 for about 10 min. Reagan then made her and Lincoln a pizza for dinner and they both ate it and it was the perfect size. I also didn't have all white flour as we are trying to not use that anymore so ours is a 50/50 mix of whole wheat and unbleached all purpose flour. Tasted good and nobody could taste the difference.
Toppings included in order of application were:
Olive Oil, kosher salt, Parmesan cheese, tomato slices, fresh basil, mozzarella cheese, fresh mushrooms, and roasted garlic cloves. It was sooooo good. I then dipped it in olive oil and balsamic vinegar. It was perfect....mmm