
Ingredients
- 1 Angelic Bakehouse Reduced Sodium Flatzza Crust
- 1 oz pesto
- 2 oz fresh mozzarella, sliced thin or torn
- 1 cup spinach or baby arugula
- 1 peach, grilled
- Salt and pepper to taste
- Balsamic glaze drizzle
Instructions
- Pre-heat oven to 400F
- Toast Flatzza in oven for 5-8 minutes until the crust is golden brown and crispy
- Once toasted, brush entire Flatzza with pesto
- Top with torn slices of fresh mozzarella and return to oven directly on the rack in the center until cheese is melted and bubbly (about 3 minutes)
- Remove the Flatzza and cut into desired number of slices
- Top Flatzza with spinach and grilled peaches. Season with salt and pepper and drizzle with balsamic glaze
- Serve!
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