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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 ingredients in the order given above. Bake in an impinger oven 2 minutes or until cheese is bubbly. Serve hot. For variety, replace the sundried pesto with fresh Roma tomato slices and garlic and substitute feta for the mozzarella cheese.NUTRITIONAL INFORMATION: Calories 670 (47% from fat); Fat 35g (sat. 17g); Protein 51g; Carbohydrates 37g; Sodium 1690mg; Cholesterol 90mg; Fiber 3g
SERVINGS:1 pizzaFrom:Tim Vandermeersch Director of Dining ServicesRhodes College, Memphis, TN