1 piece of Lavosh flatbread
¼ cup Edible Garden Basic Pesto
¼ cup red bell pepper, finely diced
½ cup parmigiano reggiano cheese
Place a pizza stone into cold oven and preheat 350 degrees. Place lavosh flatbread on the pizza stone and bake 3-6 minutes (until it starts to get crispy). Remove lavosh from oven and using a silicon pastry brush spread Edible Garden Basic Pesto into an even layer over the top. Sprinkle evenly with bell pepper and cheese. Put lavosh back into the oven on the pizza stone and bake approximately 5 minutes or until the cheese is melted.
NOTE: If you cannot find Lavosh bread use wheat tortillas as a substitute.