To quote one "Yelper" - "For my entree ordered the Grilled Flatbread (oh god, so good)... The flavors worked so well together and it was filling without making me feel like there was a rock sitting at the bottom of my stomach."
3 Bulbs Garlic
6 Ripe plum tomatoes
Plenty of olive oil
1tbl Fresh Thyme
Pizza Dough - use your favorite recipe or purchase
2 handfuls of baby arugula
Aged Balsamic or Fig Vincotto
Preheat oven to 225 degrees
Cut tomatoes in half from top to bottom
Place cut tomatoes in a mixing bowl
Add 1Tbl. Fresh Thyme, Olive Oil (enough to coat the tomatoes), Salt, Pepper and toss together
Place cut side up on a roasting rack
Make sure you have a pan underneath the rack. A shallow pan works better.
Place in oven for at least an hour. It can take up to 4 hours depending on your oven and how ripe the tomatoes are (it might take a few times until you find the sweet spot).
*If you have a cold smoker you can smoke them before you dry them.
Trim the tops off of 3 garlic bulbs
Place in a shallow casserole dish
Add a good amount of olive oil to the dish (1/2 way up the bulb)
Cover and bake at 275 degrees for 1 hour or until golden brown
Cool and squeeze out bulbs
Force through a sieve
Prepare grill before rolling out dough. It should be medium heat
Roll out a 4-6 oz piece of dough to a ¼ inch on a cookie sheet.
Brush both sides with olive oil and season with salt, pepper, thyme
Place dough on grill, it will begin to bubble turn 45 degrees on place back on the grill for 30 seconds. Flip over and cook for another 30 seconds. Remove and place back on the cookie sheet.
Spread garlic puree over bread
Season with thyme salt and pepper
Crumble goat cheese over the puree and bake at high heat; 400-500 degrees until crispy.
Remove from oven and slice.
Garnish pieces of flat bread with baby arugula (season arugula with olive oil, salt and lemon juice), oven dried tomatoes and a good quality aged balsamic or fig vincotto.