Ingredients:
½ to ¾ cup of Crawfish Etouffee
¾ Cup Shredded Mozzarella Cheese
1 ½ teaspoon of Celery salt
1 tablespoon of fresh thyme 1 ½ tablespoons
1 ½ tablespoons of fresh cut green onions
Directions:
Remove the flatbread crust from the freezer, set aside so it can thaw, about 5-6 minutes. Pre-heat the oven to 450 degrees. Spread ½ to ¾ cup of Crawfish Etouffee across the crust, then add ¾ a cup of Mozzarella Cheese, season with up to 1 ½ tea spoons of celery salt, 1 tablespoon of fresh thyme, 1 ½ tablespoons of fresh cut green onions. Slide into the oven, right on the rack, no pan, on screen just right on the rack and bake for 3 minutes, then rotate one complete turn and bake another 2-3 minutes or until the crust is golden brown on the edges. Slice and Enjoy!
