Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Cool 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
September 30, 2019
1 Min Read
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
Spread barbecue sauce on flatbread almost to edge.
Arrange smoked pork on top, followed by caramelized onions, peppers and green onions.
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.
Drizzle with balsamic glaze.
Photo and recipe: Maryville College
Read more about:
RecipesAbout the Author
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
