Spinaki Capicolla

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

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