Chicken & Pesto Pizza
Crust: Organic Wheat Flour, Water, Organic Wheat Bran, Kosher Salt, Fresh Yeast. Toppings: Asiago Cheese (Whole Milk, Vegetable Rennet, Salt), Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt), Pulled Chicken Breast, Pesto Sauce (Extra Virgin Olive Oil, Canola Oil, Fresh Basil, Salted Butter, Hulled Sunflower Seeds, Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt), Fresh Parsley, Fresh Garlic, Sea Salt), Fresh Diced Red Tomatoes, Olive Oil, Basil, Oregano, Salt & Garlic.
Cook thoroughly. Directions: remove flatbread from plastic wrapping. Thaw for 15-30 minutes (or 45 sec in microwave) for the best pizza experience. Tip: We love our pesto and use a lot of it, so it's a good idea to place another pan or a piece of aluminum foil on the rack below the pizza (not, directly on bottom of oven) to catch any drips while baking. While the pizza thaws, preheat the oven to 425 degrees. Place directly on oven rack. Bake for 5-8 minutes. The crust should be lightly crisp to the touch, the cheese bubbly. The trick is not to overcook. It will make your flatbread dry. Remove from oven, slice, serve and enjoy! Not ready to eat. This product must be cooked to an internal temperature of 165 degrees F prior to eating. Refrigerate any unused heated portion. Keep frozen.