Anchovy and Mozzarella Flatbread with Lucy's Lemon and Caper Zesty

Anchovy and Mozzarella Flatbread with Lucy's Lemon and Caper Zesty

2 Crosta and Mollica Piadina Flatbreads

250g Buffalo Mozzarella, sliced

12 Anchovy fillets

2 tbs rosemary leaves

1 tbs olive oil

Lucy’s Lemon and Caper Dressing

METHOD

  1. Preheat the oven to 220c / 200 fan
  1. Place each flatbread onto a baking sheet. Top each with the mozzarella, anchovy and rosemary and drizzle over the oil. Season with salt and pepper. Bake for 10 -12 minutes until golden and bubbling. 
  1. Place the flatbreads on a large board and drizzle over the dressing.

 


 

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