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.
RUSTIC FOCACCIA
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
- Preheat oven to 400 F. Place Focaccia loaf on an ovenproof sheet pan.
- 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.
- Scatter the cheese over the entire loaf, being careful not to go past the edges or the cheese will burn.
- Place the Focaccia in the oven and remove from the oven when the cheese has melted.
- Top the pizza with prosciutto to cover as much as possible.
- Remove the stems from the basil and cut the leaves into fine strips.
- Sprinkle the basil evenly over the Focaccia and cut to serve.
SWEET HEAT PINSA FLATBREAD
INGREDIENTS
- Pinsa Romana Crust
- Villa Frizzoni® Pizza Sauce with Basil
- Grande® Diced East Coast Blend Mozzarella
- Ezzo® Sliced Pepperoni
- Hot Honey
PREPARATION
- Preheat oven to 450 °F.
- Top Pinsa crust with pizza sauce, followed by mozzarella, and pepperoni.
- Bake in the oven for 5–6 minutes to allow the crust to crisp up, and the pepperoni char, and cheese to melt.
- Remove from the oven and add a thin drizzle of hot honey over the top.
HERB AND CHEESE PINSA FLAT BREAD
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
- In a food processor, whip the ricotta with herbs, on high, until smooth.
- Pre-heat oven to 450 °F
- Top Pinsa crust with olive oil, chopped garlic, herbed ricotta, fresh herbs, and Parmesan cheese.
- Bake in the 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.
PANCETTA AND CHARRED FENNEL FLAT BREAD
INGREDIENTS
- Markon First Crop® Fennel
- Pinsa Romana Crust
- Villa Frizzoni® Pizza Sauce with Basil
- Grande® Diced East Coast Blend Mozzarella
- Daniele® Diced Pancetta
PREPARATION
- Wash and clean the fennel head and remove fronds, for garnish.
- Cut into quarters and place on grill/charbroiler and char on all sides and remove from heat.
- Place in cooler and allow to cool completely before slicing.
- Once cool, slice thin and hold in cooler until ready to use.
- Preheat oven to 450 °F.
- Top Pinsa Romana crust with pizza sauce, mozzarella, pancetta, and sliced charred fennel.
- Bake in the oven 5–6 minutes to allow the crust to crisp up and the cheese to melt.
- Remove from oven and top with fresh fennel fronds.
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