Divide fresh mozzarella and sliced tomatoes between the flatbreads, overlapping them slightly.īake for another 10 minutes or until the cheese is melted and the edges of the flatbread turn golden brown.ĭrizzle with pesto and garnish with basil. Add another drizzle of olive oil along with the sliced garlic.ĭivide shredded mozzarella evenly between flatbreads, sprinkling it an even layer. Once you start salting your pizza, you'll never go back!Īdd olive oil and oregano to flatbread crusts and par-bake for 5-7 minutes.
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