Chipotle BLT Flatbread

Shelf Life: N/A
Portion/Serving: 1 each
Revision Date: Feb 26, 2017
Add Ons: N/A
Availability: Ala Carte, IRD

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

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.


1 each Flatbread crust, thawed
2 fl. oz. Chipotle red sauce
½ oz. Parmesan, grated
1 oz. Fontina cheese, shredded
¾ oz. Applewood bacon bits
Cornmeal, as needed
2 each Cherry tomatoes, quartered
¾ oz. Romaine lettuce, 1" chopped
1 tsp. Chives, 1" batons
½ fl. oz. Zesty ranch


  • Portion Scale
  • Pizza Peel
  • 2 oz. Spoodle
  • Sheet Tray
  • Pizza Cutter


  1. Sprinkle pizza peel with cornmeal, top with flatbread crust.
  2. Build flatbread as follows, sprinkling ingredients evenly over surface of the dough:
    • 2 fl. oz. chipotle red sauce spread evenly with flat side of spoodle
    • ½ oz. bacon bits
    • Parmesan cheese
    • Fontina cheese
  3. Slide flatbread into oven onto overturned sheet tray. Bake 3.5 minutes.                                  
  4. Using pizza peel remove flatbread from oven and place on service peel.
  5. In mixing bowl toss romaine lettuce with zesty ranch to coat.
  6. Top flatbread with romaine, cherry tomatoes, remaining ¼ oz. bacon bits, and chives. Serve immediately. Servers to cut according to diagram in front of guest with pizza cutter.