ANTIPASTO FLATBREAD
Ingredients
- for each flatbread:
- 1 flatbread {I used Flatout brand}
- 2-3 T pesto
- 2-3 artichoke hearts sliced
- 8 mushroom slices
- 3 slices thin salami cut into ribbons
- 1 slice 3/4 oz, Havarti cheese {or Fontina or provolone}, torn into pieces
- 3 pinches shaved Parmesan
Instructions
- Bake flatbread according to package directions for about 5 minutes.
- Smear evenly with pesto.
- Saute mushrooms in a little olive oil over medium high heat to release moisture and brown.
- Add artichoke hearts to skillet and quickly brown.
- Add toppings to flatbread and return to oven until melty and golden.