Crust: 100% Organically Grown Wheat (this is a White Flour with Restored Wheat Germ), Good Mountain Water, Kosher Salt, Fresh Yeast. Toppings: Fresh Ripe Plum Tomatoes, Vermont Maple Smoked Cheddar Cheese (Whole Vermont Cow Milk, Salt, Enzymes, Select Cultures), Vermont Sage Cheese (Whole Vermont Cow Milk, Salt, Enzymes, Select Cultures, Dalmatian Sage Rub, Sage Oil Extract), Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt) Vermont Asiago/Grana Padano Cheese (Whole Milk from Jersey Cows, Vegetable Rennet, Salt) Parmesan Cheese (Cultured Milk, Enzymes, Salt) Fresh Organic Parsley, Extra Virgin Olive Oil, Canola Oil, Fresh Garlic, Sea Salt, Spices.
Keep frozen. Directions: conventional method: remove flatbread from plastic bag & thaw 15-30 min (or 45 sec in the microwave is ok). Preheat 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 & enjoy! Neolithic method: Heat a pat rock with a wood or charcoal fire (or light your grill). Push fire, coals, and ash to one side and place Flatbread on hot rock for 5-8 min. Rotate side facing pre several times to heat evenly. Remove from heat, dice serve & enjoy!
Always refer to the actual package for the most accurate information