Bruschetta Flatbread

Crispy flatbread topped with Sweet Baby Rays Garlic Parmesan Wing Sauce, shredded mozzarella cheese, and tomato bruschetta, garnished with fresh Chiffonade basil.



2 fl-oz Sweet Baby Ray's Garlic Parmesan Sauce
½-cup Mozzarella Cheese, Shredded
¼-cup Tomato Bruschetta Mix
1 Tbsp Fresh Basil, Chiffonade
1 each Flat Bread Dough 4x12

Bruschetta Tomato Mix

1-quart Tomato, 5x6, Cored, Small Dice
¼-cup Garlic, Minced
¼-cup Olive Oil
¼-cup Fresh Basil, Chiffonade
2 Tbsp Red Wine Vinegar
1 tsp Black Pepper, Table Grind
1 tsp Salt, Kosher


Top the flat bread with the Garlic Parmesan Wing Sauce getting ¼ inch from each side. Top the sauce evenly with the cheese and tomato bruschetta mix.

Bake at 425 F until the crust is golden brown and the cheese has melted.

Top with the Chiffonade basil, slice and serve immediately.