Crust: 100% Organically Grown Wheat (This is a White Flour with Restored Wheat Germ), Good Mountain Water, Kosher Salt, Fresh Yeast. Toppings: Vermont Tilsit Cheese (Pasteurized Whole Milk, Salt, Enzymes and Select Cultures) 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) Fresh Vermont Mozzarella Burratta (Pasteurized Whole Milk, Vinegar, Vegetable Enzymes, Heavy Cream, Buttermilk) Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt)Vermont Asiago/Grana Padano Cheese (Whole Milk from Jersey Cows, Vegetable Rennet, Salt) Fresh Organic Parsley, Extra Virgin Olive Oil, Canola Oil, Fresh Garlic, Sea Salt, Spices.
Keep frozen. Conventional Method: Remove flatbread from plastic bag. Let 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 flat 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 fire several times to heat evenly. Remove from heat, slice, serve & enjoy.
Always refer to the actual package for the most accurate information