Made w certified Organic flour.
Grown, milled, and baked right here in the Wood River Valley. Not only is the flour as fresh as you can get, it is also stone milled and lightly bolted for a high extraction flour, which means more of the naturally occurring bran and germ as been retained.
Bottom line: it is better for you and has more flavor!
Some ideas:
Try a base of pesto, marinara, or olive oil. Keep it simple w herbs and Parmesan. Want more? Top w sautéed wild mushrooms and zucchini; cooked shredded chicken and cheese; or goat cheese stuffed squash blossoms and fresh tomatoes. Or add arugula or spinach and feta as an addition fresh topper when it comes out of the oven. Kitchen sink style: turn whatever is in the fridge into a dynamite dinner or appetizer.
We bake it at 400 for about 10 minutes. Add more time if you like a crispy crust and less if you like soft.