Garlic and Roasted Chicken Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 flatbread |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Flatbread crust |
| 3 | oz. | Red onion marmalade |
| 1 | oz. | Garlic mushrooms – sautéed |
| 1 | oz. | Seasonal mushrooms – sliced thin, raw |
| 4 | oz. | Rotisserie Chicken – ½" strips |
| 1 | tsp. | Garlic – fresh, sliced |
| 2 | oz. | Fontina Cheese – shredded |
| ½ | oz. | Arugula |
| 1 | tsp. | Balsamic glaze |
| ¼ | tsp. | Smoked salt |
| 1 | tsp. | Olive oil |
Equipment
- Knife
- Cutting board
- Squirt bottle
- Flatbread peel
- Foodservice gloves
- Pizza cutter
Preparation
- Place crust on pizza peel.
- Spread the onion marmalade evenly over the crust, top with sautéed mushrooms, then the raw mushrooms, chicken and garlic.
- Using a squirt bottle – add the olive oil over the mushrooms.
- Top with the fontina cheese.
- Place in a 525°F oven and bake for 2 minutes.
- Rotate the flatbread and continue cooking for an additional 2 minutes.
- Remove from oven, allow to rest for 30 seconds then top with arugula, balsamic glaze, oil and smoked salt.
PLATING
DINE IN: Serve on the flatbread peel with pizza cutter.
TO GO: Cut the flatbread in half, place in the Rocktenn 12 pizza box on a Eco Craft brown sandwich paper (300897).
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