Servings: 2-4 as appetizer, 1 as main dish
Ingredients
1 par-baked flatbread crust
1 tablespoon olive oil
6-8 ounces Point Reyes PeppaToma, shredded
1-2 cloves garlic, thinly sliced
6-8 anchovy filets
Fresh basil, thinly sliced
Garlic olive oil, if desired, for finishing
Flakey sea salt (like Maldon), for finishing
Instructions
Preheat oven to 425 F.
Build flatbread: brunch olive oil onto flatbread crust. Top with shredded PeppaToma, garlic and anchovies.
Bake for 10-12 minutes, until cheese is bubbly and crust is brown.
Remove flatbread from oven. Top with fresh basil, a drizzle of garlic olive oil, if desired, and a sprinkle of flakey sea salt.
