A quick and simple summer treat!
1/2 cup cherry tomatoes, per flatbread, sliced thin
3 tbsp pesto, per flatbread (Christopher Ranch)
8 wafer thin slices parmesan, per flatbread
flatbread (Flatout Flatbread, Rosemary & Olive Oil)
ground black pepper
balsamic glaze, drizzle
Preheat oven to 375 degrees. Pre-bake crust for 2 minutes on vented baking sheet. Remove from oven, spread thick layer of pesto over each flatbread. Cover with tomatoes, top with parmesan slices. Sprinkle with pepper. Bake for 10 minutes or until cheese is melted. Cut into triangles, drizzle with balsamic glaze and serve immediately.
Don’t forget to add love, it makes all the difference!