Focaccia & Pinsa Flatbreads

Whether you’re aiming to introduce a new category of dishes, revamp your existing offerings, or simply infuse your menu with a touch of global charm, flatbreads provide an avenue of endless possibilities.

By Aspire Bakeries

INGREDIENTS

Brickfire Bakery® Focaccia

Ready-Set-Serve® Peeled Garlic

Sun Dried Tomatoes, Packed In Oil

Olives, Pitted

Trifoglio® Olive Oil

Grande® Diced East Coast Blend Mozzarella

Sliced Prosciutto

Markon First Crop® Basil

PREPARATION

1. Preheat oven to 400 F. Place Focaccia loaf on an ovenproof sheet pan.
2. Chop garlic, tomatoes and olives and add to a bowl with olive oil. Toss to combine and spread this mixture evenly over the entire Focaccia loaf.
3. Scatter the cheese over the entire loaf, being careful not to go past the edges or the cheese will burn.
4. Place the Focaccia in the oven and remove from oven when the cheese has melted.
5. Top the pizza with prosciutto to cover as much as possible.
6. Remove the stems from the basil and cut leaves into fine strips.
7. Sprinkle the basil evenly over the Focaccia and cut to serve.

INGREDIENTS

Pinsa Romana Crust

Villa Frizzoni® Pizza Sauce with Basil

Grande® Diced East Coast Blend Mozzarella

Ezzo® Sliced Pepperoni

Hot Honey

PREPARATION

1. Pre-heat oven to 450 °F.
2. Top Pinsa crust with pizza sauce, followed by mozzarella, and pepperoni.
3. Bake in oven 5–6 minutes to allow the crust to crisp up, pepperoni char, and cheese to melt.
4. Remove from oven and add a thin drizzle of hot honey over the top.

INGREDIENTS

Grande® Ricotta Prima Dolce

Markon First Crop® Basil

Markon First Crop® Chives

Markon First Crop® Oregano

Markon® Rosemary

Pinsa Romana Crust

Trifoglio® Olive Oil

Ready-Set-Serve® Peeled Garlic, Chopped

Villa Frizzoni® Grated Parmesan Cheese

Basil Microgreens

PREPARATION

1. In a food processor, whip the ricotta with herbs, on high, until smooth.
2. Pre-heat oven to 450 °F
3. Top Pinsa crust with olive oil, chopped garlic, herbed ricotta, fresh herbs, and Parmesan cheese.
4. Bake in oven 5–6 minutes to allow the crust to crisp up.

Remove from oven and allow whipped cheese to cool slightly. Top with Micro-Basil for garnish.

INGREDIENTS

Markon First Crop® Fennel

Pinsa Romana Crust

Villa Frizzoni® Pizza Sauce with Basil

Grande® Diced East Coast Blend Mozzarella

Daniele® Diced Pancetta

PREPARATION

1. Wash and clean fennel head and remove fronds, for garnish.
2. Cut into quarters and place on grill/char broiler and char on all sides and remove from heat.
3. Place in cooler and allow to cool completely before slicing.
4. Once cool, slice thin and hold in cooler until ready to use.
5. Pre-heat oven to 450 °F.
6. Top Pinsa Romana crust with pizza sauce, mozzarella, pancetta, and sliced charred fennel.
7. Bake in oven 5–6 minutes to allow the crust to crisp up and cheese to melt.
8. Remove from oven and top with fresh fennel fronds.