1 recipe schiacciata dough from Buvette
Rolled out into 2 rectangles.
One topped with carrot-top pesto and mozzarella cheese.
Second topped with crumbled St. Andre and chopped roasted red peppers.
Each rolled and cut into 16 equal pieces. And placed into 2 8x8 pans. Baked at 475 for 15 minutes.