INGREDIENTS:1 choice of flatbread, cooked 1 Tbsp. olive oil 1/8 cup Parmesan-sesame seed mix #30 scoop sundried tomato pesto 2 oz. fresh spinach, blanched, drained, chopped 2 oz. capicolla ham, 1/16 inch julienned 20z. mozzarella cheese, shredded 3 grinds whole black pepperDIRECTIONS:1. Preheat impinger oven to 475°F. Brush the edge of the flatbread crust with 1 Tbsp. olive oil and press on the Parmesan-sesame mix. 2. Layer remaining ingredients in the order given above. Bake in an impinger ...
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