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Flatbread with fig, blue cheese, rosemary and caramelized onion
These 4” x 12” multigrain flatbreads with their generous, homemade gourmet toppings are perfect as canapés or cut into two large servings with a salad as a summery main course.
For a gloriously crispy crust, bake your pizza on a preheated pizza stone in a 400F oven or place on a baking sheet brushed with olive oil.
Frozen; cooking instructions included.
300 g