Ingredients
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4 eachChef's Line® Naan Bread
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4 poundsRykoff Sexton® Slow Roasted Tomatoes in oil
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2 poundsblack olives
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2 poundsmozzarella cheese, part skim
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4 ouncesextra virgin olive oil
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1 cupshaved parmesan cheese
Preparation
Brush naan bread with extra virgin olive oil and mozzarella cheese. Top with drained olives, slow roasted tomatoes and shaved parmesan cheese.
Bake or run through impingement oven at 425°F for 3-4 minutes until flatbreads are bubbly and cheese is golden.
Cut each naan bread into 4 slices. Can be served 2 per serving, or the entire Naan. Yield: 25 Servings, 2 per person.