Mushroom and Onion Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 flatbread |
| Revision Date: | Nov 1, 2012 |
|
Notes
|
|
Ingredients
| 1 | ea. | Flatbread crust |
| 3 | oz. | Red onion marmalade |
| 1 | oz. | Seasonal mushrooms sliced thin, raw |
| 1 | oz. | Garlic mushrooms – sautéed |
| 2 | oz. | Fontina cheese – shredded |
| 2 | oz. | Arugula |
| 1/2 | oz. | Balsamic glaze |
| 1 | tsp. | Herb cheese blend |
| 1/4 | oz. | 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.
- Top with the fontina cheese.
- Place in a 525ºF 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 herb cheese blend.
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).
Related Recipes
Garlic and Roasted Chicken Flatbread
Mushroom and Onion Flatbread
Mozzarella and Basil Flatbread
Vegetable and Hummus Flatbread
