Domino's New Gourmet Flatbreads (MUST TRY!!!)

Wooo... What are they taking picture?

That's the Domino's new creation, Gourmet Flatbreads!

Imagine combining the world famous hand stretched dough together with the freshest, premium quality meats and vegetable toppings into Domino's signature Flatbread.

The new Gourmet Flatbreads comes with 6 Gourmet Recipes specially created by Domino's chef.

- Pesto Prawn

- BBQ Beef

- Chicken Alfredo

- Margherita

- Chicken Sambal

- Spinach & Feta.

Chicken Sambal- Shredded chicken, fresh pineapples, red peppers, mozzarella cheese on a spicy sambal sauce

Pesto Prawn- Succulent prawn marinated in herbs and spices, fresh cherry tomatoes, spinach, mozzarella cheese on an authentic pesto sauce.

Chicken Alfredo- Chicken potpourri sausages, cheery tomatoes, mozzarella cheese, parmesan cheese on a garlic butter sauce.

Margeherita- Fresh cherry tomatoes, olives, pesto, mozzarella cheese on a delicious napolitana sauce.

BBQ Beef- Grounded beef, fresh green peppers, onions, mushrooms, mozzarella cheese on a smoky BBQ sauce.

Golden Roasted Drumlets!!!

I love them! =)

Garlic Cheese Onion Rings, my all time favorite side dish!

Do also try the Crazy Chicken Crunchies (Original/Tomyam).

Woo you can end your meal with their signature Chocolate Lava Cake!!!

Chcolate lava flowing out...

Tiffany putting on makeup???

Nah.. The mischievous her is drawing a mouthstache with the chocolate lava cake!

That was the end production with my help.

Ending with a group photo!

Say "CHEESE"everyone!

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50% off all Domino's pizza!!!
(LIKE THIS? SHARE IT NOW!!!)

You may order them via iPhone App or Domino's Website!

There’s no minimum pizza purchase needed.

Coupon Code: ~~BLG02~~ BLG83

Enjoy Regular, Large or Xtra Large pizzas at half price.

Regular pizza at $11.40 (U.P $22.80)

Large pizza at $14.90 (U.P $29.80)

Xtra Large pizza at $17.90 (U.P $35.80)

Download the iPhone App

http://itunes.apple.com/sg/app/dominos-sg/id499813546

or visit www.dominos.com.sg to order today!

Valid from 27 June - 27 August, 2013

Comments

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