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
- Preheat the oven to 220c / 200 fan
- 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.
- Place the flatbreads on a large board and drizzle over the dressing.