Slow Roasted Tomato Flatbread

with Tomatoes on the Vine and Fresh Mozzarella

Prep: 30 mins Total: 40 mins Serves: 4-6
Chef Mark Richardson

Lexington, Kentucky

Chef Mark Richardson is a Pikeville, KY native who brought his culinary talents to esteemed restaurants across the country, including as executive chef at the Carlyle Hotel in NYC.

Dudley’s on Short

“I want to create dishes that people crave. One way I do that is to work with local growers and use the freshest produce available.”


  • 2 lbs tomatoes on the vine
  • 3 tbsp fresh thyme, chopped
  • 3 oz extra virgin olive oil
  • 8 oz fresh mozzarella, cut into 1/4-inch slices
  • 4 flatbreads, each 4-inch x 12-inch
  • 1 tbsp kosher salt
  • 2 tsp fresh ground black pepper
  • 2 oz basil, torn


Step 1

Preheat oven to 250 degrees. Cut tomatoes in half and toss with 2 oz extra virgin olive oil, 1/2 oz thyme, and 1/2 tbsp salt. Place tomatoes cut side down on a sheet rack lined with roasting rack. Bake 4-6 hours or until the tomatoes have dried out by 3/4. After they are dry, let cool enough to comfortably handle and peel skin off. Mince tomatoes and add remaining thyme, extra virgin olive oil, salt, and pepper. Refrigerate until needed.

Step 2

Preheat oven to 420 degrees. Spread tomato mix onto flatbread, covering completely. Top with 2 oz sliced mozzarella. Bake 6-7 minutes. Place on cutting board, top with basil, cut into 2-inch strips and serve.