BBQ Chicken Flatbread

Shelf Life: N/A
Portion/Serving: 1 pizza
Revision Date: Feb 26, 2017
Add Ons: N/A
Availability: Ala Carte, IRD

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


  • Portion Scale
  • Pizza Peel
  • 2 oz. Spoodle
  • Sheet Tray
  • Squeeze bottle with BBQ sauce
  • Pizza Cutter


  1. Sprinkle pizza peel with cornmeal and top with flatbread crust. 
  2. 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 
  3. Slide flatbread into oven on top of overturned sheet tray. Bake for 3 minutes. 
  4. Using pizza peel, remove flatbread from the oven, sprinkle on smoked gouda, then return flatbread to the oven and bake for 1 minute. 
  5. Using pizza peel remove flatbread from oven and place on service peel. 
  6. 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.