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Heirloom Tomato & Rosemary Flatbread

1 loaf Bridgford Demi-Loaf®, thawed (any flavor)
1 Tbsp garlic infused olive oil
2 Tbsp shaved Parmesan Cheese
1 tsp dried rosemary (or 1 tsp fresh)
¼ cup thinly sliced heirloom tomatoes

Preheat convection oven to 325°. On a lightly floured surface, roll thawed loaf into a flat, oval shape (6-8 inches). Transfer dough to lightly grease sheet pan. Dock the dough to prevent air bubbles. Coat the dough evenly with the olive oil; evenly sprinkle with Italian and rosemary seasoning, top with tomatoes and cheeses. Bake for 12- 15 minutes or until the crust is brown.

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