BBQ Chicken Flatbread

Notes Preheated combi oven set to convection, low fan, 500°F with overturned sheet tray on a rack. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.

1	each	Flatbread crust, thawed
3	oz.	Whiskey Soy BBQ Sauce
½	oz.	Parmesan, Grated
1	oz.	Fontina Cheese, Shredded
¾	oz.	Red onion, quartered, 1/16" slices
2	oz.	Cuisine Solutions grilled chicken breast, sliced ¼" x 3"
¾	oz.	Smoked gouda cheese, shredded
¼	oz.	Arugula, baby
¼	oz.	Scallions, ¼" x 1" bias cut slices
		Cornmeal, As needed
		Garnish

Sprinkle pizza peel with cornmeal and top with flatbread crust.
Build flatbread as follows, sprinkling ingredients evenly over the surface of dough:
- 2 fl. oz. whiskey soy bbq sauce spread evenly with flat side of spoodle
- Parmesan cheese
- Fontina cheese
- ½ oz. red onion
- Chicken
Slide flatbread into oven on top of overturned sheet tray. Bake for 3 minutes.
Using pizza peel, remove flatbread from the oven, sprinkle on smoked gouda, then return flatbread to the oven and bake for 1 minute.
Using pizza peel remove flatbread from oven and place on service peel.
Top with arugula, scallions, ¼ oz. red onion, then drizzle with remaining 1 fl. oz. whiskey soy bbq sauce over top. Serve immediately. Servers to cut according to diagram in front of Guest with pizza cutter.