BBQ Chicken Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 26, 2017 |
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Notes
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Ingredients
| 1 | ea. | Flatbread crust, thawed |
| 3 | fl. oz. | Whiskey-Soy BBQ Sauce |
| ½ | oz. | Parmesan, grated |
| 1 | oz. | Fontina Cheese, shredded |
| ¾ | oz. | Red onion, quartered, 1/16" slices |
| 2 | oz. | Cuisine Solutions grilled chicken breast, sliced ¼" x 3" |
| as needed | Cornmeal | |
| GARNISH | ||
| ¾ | oz. | Smoked gouda cheese, shredded |
| ¼ | oz. | Arugula, baby |
| ¼ | oz. | Scallions, ¼" x 1" bias cut slices |
Preparation
Preheated combi oven set to convection, low fan, 500°F with overturned sheet tray on a rack.
Wearing foodservice gloves.
- Sprinkle pizza peel with cornmeal, top with flatbread crust.
- Build flatbread as follows, sprinkling ingredients evenly over surface
- Dough
- Parmesan cheese
- Fontina cheese
- ½ oz. red onion
- Chicken
- 2 fl. oz. whiskey soy bbq sauce spread evenly with flat side of spoodle
- Chicken
- Slide flatbread into oven onto overturned sheet tray. Bake 3 minutes.
- Using pizza peel remove flatbread from oven, sprinkle on smoked gouda, return flatbread to oven, bake 1 minute.
- Using pizza peel remove flatbread from oven and place on service peel.
- Top with arugula, scallions, ¼ oz. red onion, then drizzle 1 fl. oz. whiskey-soy bbq sauce over top. Serve immediately. Servers to cut according to diagram in front of guest with pizza cutter.
OS&E
Pressed Wood Board Black
21.25 x 6.25 x .25
1047120
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