Chipotle BLT Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 26, 2017 |
| Add Ons: | N/A |
| Availability: | Ala Carte, IRD |
|
Notes
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. |
|
Ingredients
| 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 | ||
| GARNISH | ||
| 2 | each | Cherry tomatoes, quartered |
| ¾ | oz. | Romaine lettuce, 1" chopped |
| 1 | tsp. | Chives, 1" batons |
| ½ | fl. oz. | Zesty ranch |
Equipment
- Portion Scale
- Pizza Peel
- 2 oz. Spoodle
- Sheet Tray
- Pizza Cutter
Preparation
- Sprinkle pizza peel with cornmeal, top with flatbread crust.
- 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
- Slide flatbread into oven onto overturned sheet tray. Bake 3.5 minutes.
- Using pizza peel remove flatbread from oven and place on service peel.
- In mixing bowl toss romaine lettuce with zesty ranch to coat.
- 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.
OS&E
Pressed Wood Board Black
21.25 x 6.25 x .25
1047120
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