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


1. Top the flat bread with the Garlic Parmesan Wing Sauce getting ¼ inch from each side.

2. Top the sauce evenly with the cheese and tomato bruschetta mix.

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

4. Top with the Chiffonade basil, slice and serve immediately.