Directions

1. Spread the tapenade on the flatbread.
2. Add the sliced potatoes, KronoBROIL®, the cheese and bake to warm the ingredients.
3. Squeeze on a drizzle of the sauce.

Directions

1. Heat a large saute pan over medium high heat. Add the olive oil and preheat the oil.
2. Add the mushrooms and saute until they are golden brown. Next add the onions and cook until they are translucent.
3. Now add the garlic and cook until the aromas begin to release.
4. Remove the mixture from the heat and add the thyme, salt, black pepper and lemon zest. Let cool and set aside for pizza assembly.

Directions

1. Using a Japaneese mandolin slice the potatoes as thin as possible. Soak the potatoes in cold water to remove some of the starch from them. Drain the potatoes and dry them well. Put them into a mixing bowl and add the olive oil.
2. Arrange the potatoes in a single layer on a parchement lined sheet pan and sprinkle them with the salt and pepper and rosemary. Add another sheet of parchment and put another sheet pan over it sandwiching the potatoes to keep them flat. Bake in the oven at 350° degrees for 10-15 minutes until the potatoes are cooked.
3. Remove the potatoes from the oven and let them cool before transferring them to another container for pizza assembly.

Directions