Genoa and Pepperoni Flatbread

Ingredient ULF # Portion
Olive oil 267667 1 oz
Dough Shop focaccia flatbread 788806 1 each
Pizza sauce 232027 3 oz
Red bell pepper, julienned 129724 2 oz
Red onion, julienned 138602 1 oz
Genoa salami slices 558707 1 1/2 oz
Pepperoni slices 590970 1 1/2 oz
Brick cheese, shredded 211760 2 1/2 oz
Burnett Dairy Alpha Morning Sun, shredded 207935 2 1/2 oz
Emmi Roth fontina 207511 2 1/2 oz

On a baking sheet, brush flatbread crust with olive oil. Evenly coat flatbread with pizza sauce. Disperse brick cheese and Alpha Morning Sun evenly on top of sauce. Arrange red pepper, red onion, salami and pepperoni decoratively and top with fontina cheese. Place in 400 degree oven and cook for 8 minutes or until cheese is browning. Serve immediately.