1 Flatout Artisan Thin Crust Pizza Flatbreads
1 pear thinly sliced
2 tablespoons blue cheese crumbled (or Gorgonzola)
¼ cup fresh spinach leaves
2 tablespoons Pecans crushed
Preheat the grill to medium and lightly spritz with the oil from Pam. Toast on baking sheet in oven at 375 for 5 minutes or until just lightly toasted.
Top each flatbread with ricotta, pear, blue cheese, and thyme leaves. Return to the oven and continue to bake for 5 to 8 minutes until the cheese starts to very gently melt. Sprinkle with Pecans.
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