Mushroom Kale 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
1 oz. Roasted Garlic Cream Sauce
½​ oz. Parmesan, Grated
1 oz. Fontina Cheese, Shredded
oz. Sautéed Mixed Mushrooms
1 oz. Kale, stemmed, ¼" chiffonade
5 each Fresno chilies, 1/16" slices
Cornmeal, As Needed
Olive Oil, As Needed
1 each Egg, Fresh, Whole


  • Portion Scale
  • Pizza Peel
  • 1 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:
    • Dough
    • Roasted garlic cream sauce, spread evenly with flat side of spoodle
    • Parmesan cheese
    • Fontina cheese
    • Sautéed mushrooms
    • ½ the kale
    • Fresno chilies
    • Whole egg in center if ordered by guest
  3. Slide flatbread into oven onto overturned sheet tray. Bake 4 minutes.
  4. Using pizza peel remove flatbread from oven and place on service peel.
  5. Top with remaining kale and drizzle with olive oil. Serve immediately. Servers to cut according to diagram in front of guest with pizza cutter.