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This flatbread is traditionally made using a Biga starter which is fermented overnight. It’s enriched with NZ cold pressed rapeseed oil, shaped and topped with fresh Pomodoro sauce, stone baked and finished with creamy whipped feta topping.
Sent frozen.
This flatbread is traditionally made using a Biga starter which is fermented overnight. It’s enriched with NZ cold pressed rapeseed oil, shaped and topped with fresh Pomodoro sauce, stone baked and finished with creamy whipped feta topping.
Sent frozen.
