Vegetable and Hummus 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 |
| 2 | oz. | Red pepper hummus |
| 1 | ea. | Vegetable skewer (cooked, skewer removed) |
| 1 | oz. | Cotija cheese – crumbled |
| 1 | oz. | Mozzarella cheese – shredded |
| 1/2 | oz. | Arugula |
| 1 | tsp. | Balsamic glaze |
| 1/4 | oz. | Herb cheese blend |
| 1 | tsp. | Olive oil |
Equipment
- Knife
- Squirt bottle
- Flatbread peel
- Foodservice gloves
- Pizza cutter
- 2 oz. Spoodle
Preparation
- Place crust on pizza peel.
- Spread the hummus evenly over the crust, top with grilled vegetables, top with Cojita and mozzarella.
- 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, herb cheese blend and oil.
PLATING
DINE-IN: Place on the flatbread peel with pizza cutter.
TO-GO: Cut in half, place in a Rocktenn 12 pizza box on a Eco Craft brown sandwich paper (300897).
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