Heirloom Tomato Flat Bread -- From Organic Marin: Recipes from Land to Table

Organic Marin: Recipes from Land to Table

Rooted in the fertile fields and rolling hills of Marin County, CA, the cradle of the organic food movement, is a belief that food fosters community. With beautiful photography and delicious recipes using seasonal ingredients, Organic Marin: Recipes from Land to Table (Andrews McMeel Publishing, $29.99) tells the story of that connection between farmer and family, between land and table, between food and community.

Bungalow 44, Mill Valley

Bungalow 44 serves flat breads that reflect each season’s best ingredients. This recipe shows off the bounty of summer, with ripe tomatoes and fragrant basil. The dough may be made ahead of time and kept refrigerated for up to 2 days.

Dough
1 1⁄4 cups all-purpose flour
1⁄8 teaspoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup warm water
3 tablespoons extra-virgin olive oil

Basil Oil
1⁄2 cup firmly packed fresh basil leaves
1⁄3 cup extra-virgin olive oil

Fried Garlic
1⁄2 cup canola oil
6 cloves garlic, thinly sliced
1⁄2 cup grated Parmesan cheese
1⁄2 cup shredded mozzarella cheese
3 heirloom tomatoes, thinly sliced
Sea salt and freshly ground pepper
1⁄3 cup shaved pecorino romano cheese
Minced fresh basil for garnish

For the dough: Combine the flour, baking powder, and salt in a large bowl. Stir with a whisk to blend. Combine the water and oil in a cup and stir into the dry ingredients. Transfer the dough to a floured work surface and knead until smooth, about 5 minutes. Divide the dough in half, cover with a damp towel, and let the dough rest for 30 minutes.

For the basil oil: Blanch the basil in boiling water for 10 seconds, then drain and plunge into ice water to cool. Squeeze dry and place in a blender with the extra-virgin olive oil. Blend for 20 seconds and pass through a fine-meshed sieve; discard the solids.

For the fried garlic: Heat the canola oil in a small saucepan over medium-high heat to 325°F. Fry the garlic slices until just golden brown, 2 to 3 seconds. Drain in a fine-meshed sieve, then transfer the garlic to a paper towel to soak up excess oil.

Preheat an oven to 400°F with a pizza stone inside, if you have one. Flatten each dough ball into a disk and roll into an 8-inch round. Place the rounds directly on the pizza stone. If not using a pizza stone, place the rounds on a baking sheet. Prick the dough all over with a fork and bake for 10 to 12 minutes, or until just golden. Remove from the oven and increase the oven temperature to 425°F.

Sprinkle half of the Parmesan and mozzarella on each baked bread. Place the breads in the oven on the pizza stone or baking sheet and bake for 10 minutes, until the cheese melts and just starts to brown. Remove from the oven and layer each with the tomato slices in a single layer, season with salt and pepper, and drizzle evenly with the basil oil. Top each with half of the pecorino cheese shavings and return to the oven for about 5 minutes, or until the pecorino turns slightly golden. Remove from the oven and garnish with basil and fried garlic. Use a pizza wheel to cut each bread into 6 slices and serve right away.

Serves 4 as a first course

Bungalow 44

Tucked into downtown Mill Valley, Bungalow 44 draws in locals with friendly service and dining options to suit any mood. The restaurant’s main area is modern and lively, with an open kitchen and a popular bar where locals meet for specialty cocktails. The adjoining room is better suited for a quiet dinner, with a fire during the winter and removable panels that allow for a breeze during warmer weather. Like its sister restaurant, Buckeye Roadhouse, Bungalow 44 offers such homey favorites as fried chicken, Parmesan truffle fries, and a mean burger. For a lighter dish, try the chopped Chicken “44”: an anything-but-boring salad featuring avocado, pine nuts, and jalapeno-tomatillo vinaigrette.