Mozzarella and Basil Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 flatbread |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Flatbread crust |
| 1 | tsp. | Olive oil |
| ¼ | oz. | Herb cheese blend |
| 5 | slices | Tomato – 6x6 |
| 3 | oz. | Fresh mozzarella – slice |
| 1 | oz. | Mozzarella – shredded |
| ½ | oz. | Basil – fresh, whole leaves |
| 1 | tsp. | Balsamic glaze |
| ¼ | oz. | Herb cheese blend |
Equipment
- Knife
- Cutting board
- Squirt bottle
- Flatbread peel
- Foodservice gloves
- Pizza cutter
Preparation
- Place crust on pizza peel.
- Spread the oil evenly over the crust, top with herb cheese blend, top with tomato, sliced mozzarella and shredded mozzarella.
- Place in a 525 degree oven and bake for 2 minutes.
- Rotate the flatbread and continue cooking for an additional 2 minutes.
- Remove from oven, allow to rest for 30 seconds then top with basil, oil, balsamic glaze and herb cheese blend.
PLATING
DINE-IN: Place on the flatbread peel with pizza cutter.
TO-GO: Cut in half, place in a Rocktenn 12 pizza box on a EcoCraft brown sandwich paper (300897).
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