American Flatbread

Ingredients: Crust: 100% Farm-Verified Organically-Grown Wheat, Good Vermont Water, Corn Meal, Kosher Salt, Yeast. Topping: Vermont Mozzarella Cheese (Whole Milk, Rennet, Cultures, Enzymes, Salt), Homemade Organic Tomato Sauce (Organic Tomatoes, Fresh Organic Onions, Fresh Organic Carrots, Fresh Organic Celery, Fresh Organic Garlic, Red Wine, Pure Vermont Maple Syrup, Extra-Virgin Olive Oil, Kosher Salt, Fresh Organic Parsley, Herbs, Black Pepper, Red Pepper, Flakes), Old World-New World Parmesan Cheese (A Blend of Italian Grana Padano (Part-Skim Milk, Salt, Animal Rennet, Enzymes, Lysozyme) and Vermont's Blythedale Farm Parmesan (Whole Jersey Milk, Rennet, Culture, Enzyme, Salt)), Garlic Oil (Extra-Virgin Olive Oil, Organic Canola Oil, Fresh Organic Garlic), Fresh Organic Parsley and Herbs, Kosher Salt. No Preservatives, Colorants, Flavor Enhances, or Dough Conditioners are Ever Used in American Flatbread-Never Ever.

Usage Directions / Dosage: Keep Frozen - Heat & Serve. Conventional Method: Remove flatbread from plastic bag & thaw (about 10-20 minutes) while preheating oven to 425 degrees F. Place flatbread directly on oven rack or on pre-heated pizza stone. Bake 5-8 minutes. The crust should be just lightly crisp to the touch. (the trick is not to over-heat. It will make you 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.