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  • Writer's pictureFarm Share to Table

Slow Roasted Tomato, Vidalia, and Spring Garlic Flatbread with Prosciutto

Updated: Jun 22, 2022


This smells like heaven in the oven and tastes as good as it smells when done. Though the original version is departure from my normal dairy and gluten free diet, I do cheat every once in a while. This flatbread is worth it. That said, I also tried this with gluten free pizza crust, vegan ricotta and and vegan parmesan and loved it. That version is now in my regular rotation.


The prep for this may be time consuming if you have not already roasted the vegetables as part of a weekly routine. If not, the roasting takes only a few minutes of slicing and dressing and the oven does the rest. It is absolutely worth the long wait and little effort. You will have most of the Vidalia left - use it any place you might use carmelized onion for a delicious flavor boost.


Ingredients

1 cup fresh ricotta

1 cup fresh grated mozzarella

4 tbsp grated pecorino Romano

1-2 oz prosciutto, cut into 1" strips

1 16 oz package slow roasted Campari tomatoes

1-2 wedges of slow roasted Vidalia, layers peeled apart

3 bulbs slow roasted spring garlic, chopped (about 3 tbsp)

5-6 leaves fresh basil, cut into thin strips

1 flatbread or medium pizza crust

If you are slow-roasting the tomatoes, garlic and onions:

1 tbsp dried oregano

2-3 tbsp balsamic vinegar

1/2 tsp granulated garlic

kosher salt


Slow-Roast Tomatoes and Onions

Heat oven to 250 degrees. Halve tomatoes and arrange on a baking sheet halved side up. Cut onion into quarters and then halve each quarter and arrange on the same baking sheet with one cut side down. Halve garlic bulbs and arrange them cut side up. Drizzle each tomato half and onion wedge with balsamic. Drizzle olive oil on all three vegetables. Sprinkle each tomato half and onion wedge with granulated garlic and oregano and the sprinkle all three vegetables with salt. Flip the onion onto the other cut side and drizzle that side with balsamic and oil, and sprinkle with garlic, oregano and salt. Flip the garlic so that it roasts cut side down.


Roast in the oven for 3 hours. After the first hour, remove the garlic. After the second hour, flip each onion wedge and roast on the other side.


Assemble and Bake Flatbread

Heat oven to 450 degrees. Spread the ricotta evenly over the flatbread and sprinkle with mozzarella. Top with tomatoes and then sprinkle with garlic. Dot with Vidalia and prosciutto, then sprinkle with Romano and basil.


Bake in oven until flatbread is crispy underneath and cheese is melted on top, about 15-20 minutes.





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