Coro Salami, Olive & Toma Flatbread
Serves 4-6
1 par-baked pizza or flatbread crust
¼ cup tomato sauce
2 cups shredded Point Reyes Toma (about 8 oz)
½ cup quartered cherry tomatoes
½ green or kalamata olives, pitted and sliced
2-3 oz Coro Finocchiona Salami, thinly sliced
Sea salt
2 tablespoons chopped fresh parsley
Preheat oven to 425 degrees.
Place crust on parchment-lined sheet pan.
Spread tomato sauce evenly over crust. Top with shredded Toma, tomatoes, olives and salami.
Place in oven and bake 7-10 minutes, until crust is brown and cheese is melted.
Remove from oven. Sprinkle with a generous pinch of sea salt and fresh parsley. Serve hot.
