Buffalo Mozzarella and Arugula Flatbread

Notes Wearing foodservice gloves. Wood Stone deck oven should be at 525°F.

2	oz.	Mozzarella, Bococcini, torn
½	oz.	Roasted garlic spread, sub recipe
¼	oz.	Arugula, washed, dried, fresh
2	tsp.	Garlic chips, sub recipe
		Alderwood smoked salt to taste
		Olive oil to taste

Build the flatbread with the roasted garlic spread going down first being spread evenly across the flatbread evenly and all the way to the edges.
Take the torn pieces of mozzarella and place on the flatbread as shown in the photo to maximize coverage.
Place flatbread directly into the oven and cook for 2-3 minutes, turning and cooking for an additional 2-3 minutes.
Once finished, remove from oven and place on cutting board, immediately seasoning lightly with Alderwood smoked salt.
Lightly toss the arugula with a drizzle of olive oil and place directly on top of the hot flatbread, evenly distributing. Top with garlic chips.
Cut accordingly and serve immediately in the to-go flatbread container.