Spinach and Red Pepper 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 |
| 3 | oz. | Roasted red peppers – julienne |
| 1 | tsp. | Garlic – sliced thin |
| 2 | oz. | Mozzarella cheese – shredded |
| 1 | oz. | Baby spinach |
| 1 | tsp. | Balsamic glaze |
| ¼ | tsp. | Herb cheese blend |
| 1 | tsp. | Olive oil |
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 roasted peppers, garlic and mozzarella.
- Place in a 525°F oven and bake for 2 minutes.
- Remove from oven, allow to rest for 30 seconds then top with spinach, balsamic glaze, herb cheese blend and oil.
PLATING
DINE-IN: Serve on the flatbread peel with pizza cutter.
TO-GO: Cut the flatbread in half, place in the Rocktenn 12 pizza box on a Eco Craft brown sandwich paper (3008979).
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