Oven-Dried Tomato Flatbread

Make the Oven-Dried Tomatoes: Preheat oven to 250°F. Line a baking sheet with parchment paper. Slice tomatoes 1/4" thick, and arrange on baking sheet. Brush with oil, season with salt and pepper. Bake until tomatoes are darker in color and semi-dehydrated, 90 minutes to 2 hours.Make Roasted Garlic Puree: Preheat oven to 350°F. Place garlic on a piece of foil. Drizzle with oil. Wrap foil up, creating a pouch around garlic. Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.Assemble Flatbreads: Place a pizza stone in oven and preheat to 450°F. Evenly divide roasted garlic puree between flatbreads, season with salt and pepper. Divide oven-dried tomatoes between flatbreads, then top each with 6 slices mozzarella and sprinkle with Pecorino Romano.Cook Flatbread: Place flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted, about 5 to 7 minutes. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.