Genoa and Pepperoni Flatbread

Ingredient ULF # Portion
Colavita Extra Virgin Olive Oil 267667 1 oz.
Dough Shop Focaccia Flatbread 788806 1 each
Stanislaus Pizza Sauce 232027 3 oz.
Red Bell Pepper, julienned 129724 2 oz.
Red Onion, julienned 138602 1 oz.
Hormel Genoa Salami Slices 558707 1 1/2 oz.
Hormel Pepperoni Slices 590970 1 1/2 oz.
Burnett Dairy Shredded Mozzarella Cheese 211375 4 oz.
Roth Kase Fontina, shredded 207511 2 1/2 oz.

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