Marinated Margherita Flatbread

This recipe requires at least 4 hours of marinating so plan ahead.

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 it 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 it out to roughly ¼-inch thickness. Transfer the dough to a large heaving baking sheet.

Lift the mozzarella from the marinade and arrange it over the dough (reserve the marinade). Place the slices of tomato over the cheese. 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.