2 Naan Flatbreads

3 oz Shredded Mozzarella

1 1/2 oz Fontina Sheese Slices

1/2 tsp Red Pepper Flakes

1/2 tsp Multicolor Sesame Seeds

4 oz Marinara Sauce

3 oz Roasted Red Peppers

1/2 oz Honey

1 tsp Italian Seasoning Blend

~~~ Par-Bake the Flatbreads ~~~

Place flatbreads on prepared baking sheet and top evenly with sesame seeds and 1 tsp. olive oil.

Bake in hot oven until flatbread edges are brown and crispy, 5-8 minutes.

Carefully remove from oven.

While flatbreads par-bake, continue recipe.

~~~ Prepare Ingredients ~~~

Tear fontina into small pieces.

Coarsely chop roasted red peppers.

~~~ Make the Flatbreads ~~~

Top flatbreads evenly with marinara, roasted red peppers, Italian seasoning, half the red pepper flakes (reserve remaining for garnish), then both cheeses.

Bake in hot oven until golden-brown and cheese is bubbling, 5-10 minutes.

Plate dish as pictured, topping flatbreads with remaining red pepper flakes (to taste) and honey.