Yields: 4 people
Ingredients
- 1 Trader Joe's Rustic Ciabatta Flatbread
- 1 cup Trader Joe's Red Pepper Spread with Eggplant and Garlic (about 2/3 of the jar)
- 1 1/2 cups Trader Joe's Quattro Formaggio cheese
- 1 bag Trader Joe's frozen Misto Alla Griglia (Thawed at room temperature or in the microwave. If you want a less veggie heavy flatbread, use only half the bag.)
For serving: (optional)
- Crushed red pepper
- Dried oregano
Instructions
- Pre-heat the oven to 425 degrees F.
- Spread the red pepper spread on the flatbread in an even layer. (I like to go all the way out to the edges.)
- Sprinkle the cheese on top of the red pepper sauce.
- Gently pat the vegetables dry between two layers of paper towels. (There’s quite a bit of oil in the veggies, and patting some of it off will prevent extreme flatbread greasiness.) Arrange the veggies on top of the cheese in an even layer.
- Bake the flatbread on a pizza stone or directly on a rack in the oven for 12-15 minutes or until the cheese is melted and the flatbread is brown and crispy around the edges. (You can bake on a baking sheet, but your flatbread won’t crisp as nicely.)
- Slice and serve!