BBQ Chicken Flatbread

Shelf Life: N/A
Portion/Serving: 1 each
Revision Date: Feb 26, 2017


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
¾ oz. Smoked gouda cheese, shredded
¼ oz. Arugula, baby
¼ oz. Scallions, ¼" x 1" bias cut slices


Preheated combi oven set to convection, low fan, 500°F with overturned sheet tray on a rack.

Wearing foodservice gloves.

  1. Sprinkle pizza peel with cornmeal, top with flatbread crust.
  2. 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
  3. Slide flatbread into oven onto overturned sheet tray. Bake 3 minutes.                                  
  4. Using pizza peel remove flatbread from oven, sprinkle on smoked gouda, return flatbread to oven, bake 1 minute.
  5. Using pizza peel remove flatbread from oven and place on service peel.
  6. 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.