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Cool recipe alert: Hickory-smoked BBQ flatbreadCool recipe alert: Hickory-smoked BBQ flatbread

At Maryville College in Tennessee, the Metz culinary team holds onto the spirit of summer just a little bit longer with this easy to assemble (and even easier to eat) flatbread.

Tara Fitzpatrick, Editor-in-Chief

September 30, 2019

1 Min Read
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Tara Fitzpatrick

YIELD: 1 flatbread

1 pre-made flatbread

3 oz. spicy barbecue sauce

4 oz. smoked pork, shredded

¼ cup caramelized onions

¼ cup roasted red peppers

2 Tbsps. sliced green onion

1/2 cup shredded cheddar cheese

2 Tbsps. sweet balsamic glaze

 

  1. Spread barbecue sauce on flatbread almost to edge.

  2. Arrange smoked pork on top, followed by caramelized onions, peppers and green onions.

  3. Bake in 400°F oven for 5-7 minutes or until heated through. Sprinkle with cheese and place in oven about 1 more minute or until cheese is melted.

  4. Drizzle with balsamic glaze.

 

Photo and recipe: Maryville College

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About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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