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 the 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 the 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. Preheat oven to 450 °F.
2. Top Pinsa crust with pizza sauce, followed by mozzarella, and pepperoni.
3. Bake in the oven for 5–6 minutes to allow the crust to crisp up, and the pepperoni char, and cheese to melt.
4. Remove from the 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 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.

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 the fennel head and remove fronds, for garnish.
2. Cut into quarters and place on grill/charbroiler 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. Preheat oven to 450 °F.
6. Top Pinsa Romana crust with pizza sauce, mozzarella, pancetta, and sliced charred fennel.
7. Bake in the oven 5–6 minutes to allow the crust to crisp up and the cheese to melt.
8. Remove from oven and top with fresh fennel fronds.