Mushroom Kale Flatbread
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 26, 2017 |
| Add Ons: | N/A |
| Availability: | Ala Carte, IRD |
|
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. |
|
Ingredients
| 1 | each | Flatbread Crust, Thawed |
| 1 | oz. | Roasted Garlic Cream Sauce |
| ½ | oz. | Parmesan, Grated |
| 1 | oz. | Fontina Cheese, Shredded |
| 1½ | oz. | Sautéed Mixed Mushrooms |
| 1 | oz. | Kale, stemmed, ¼" chiffonade |
| 5 | each | Fresno chilies, 1/16" slices |
| Cornmeal, As Needed | ||
| Olive Oil, As Needed | ||
| ADDITIONAL TOPPING | ||
| 1 | each | Egg, Fresh, Whole |
Equipment
- Portion Scale
- Pizza Peel
- 1 oz. spoodle
- Sheet Tray
- Pizza Cutter
Preparation
- Sprinkle pizza peel with cornmeal, top with flatbread crust.
- Build flatbread as follows, sprinkling ingredients evenly over surface:
- Dough
- Roasted garlic cream sauce, spread evenly with flat side of spoodle
- Parmesan cheese
- Fontina cheese
- Sautéed mushrooms
- ½ the kale
- Fresno chilies
- Whole egg in center if ordered by guest
- Slide flatbread into oven onto overturned sheet tray. Bake 4 minutes.
- Using pizza peel remove flatbread from oven and place on service peel.
- Top with remaining kale and drizzle with olive oil. Serve immediately. Servers to cut according to diagram in front of guest with pizza cutter.
OS&E
Cal-Mil
21.25 x 6.25 x .25
1047120
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