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Author Notes: Crispy baked flatbread topped with garlic and herb-marinated mozzarella cheese, tomatoes, and fresh basil. —Riley Wofford
Serves 6 to 8
- 1/2 cup olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped oregano leaves
- 1 tablespoon chopped thyme leaves
- 1 teaspoon chopped rosemary leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound fresh mozzarella cheese, patted dry and thinly sliced
- 1 (12 ounce) ball pizza dough
- 2 plum tomatoes, very thinly sliced
- 1/4 cup fresh basil leaves
- Warm the olive oil in a small saucepan over medium heat, until an instant-read thermometer registers 300°F. Remove from the heat and let cool for 5 minutes. Stir in the garlic, oregano, thyme, rosemary, salt, and pepper.
- Spoon a thin layer of the oil over the bottom of an 8-inch square baking dish. Arrange the mozzarella in a single layer in the dish and spoon the remaining oil over the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 500°F, or as high as your oven will go. Place the pizza dough on a lightly floured work surface and roll out to ¼-inch thickness. Transfer the dough to a large heaving baking sheet. Lift the mozzarella from the marinade and arrange over the dough. Place the slices of tomato over the top. Bake for about 15 minutes, until the crust is golden brown and the cheese begins to melt. Remove from the oven and sprinkle the basil over the top. Drizzle a few tablespoons of the leftover marinade over the flatbread and serve.