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Culinary Center

Want to make your own pizza? Here's a list of recipes that we love.

IngredientsAmount    
Ultra-Thin Pizza, grilled1 ea    
BBQ Sauce2 oz. (vol.)    
BBQ Pulled Pork6 oz. (wt.)    
Red Onion, julienned2 oz. (vol.)    
Cheddar Jack Cheese Blend6 oz. (vol.)    
Cilantro, leaves1 oz. (vol.)    
Parmesan, grated1 oz. (vol.)    

Preparation Method

  •  Place the grilled Ultra-Thin Flatbread on a pizza screen.
  •  Spread the BBQ sauce evenly across flatbread.
  •  Top with pulled pork and red onions.
  •  Sprinkle cheese evenly over entire pizza.
  •  Bake flatbread until the crust is golden brown and cheese is melted.
  •  Garnish with cilantro and parmesan.

Ingredients                                              Amount
Ultra-Thin Flatbread, grilled                     1 ea.
Ricotta Cheese                                        2 oz. (vol.)
Balsamic Glaze                                       1 oz. (vol.)
Shallots, diced                                         1.5 oz. (vol.)
Parsley Rosemary Blend                         1 tsp.
Caramelized Onions                                1.5 oz. (vol.)
Grilled Portabella Mushroom, sliced        2.5 oz. (vol.)
Fontina Cheese                                       2 oz. (vol.)
Roma Tomatoes, diced                           1.5 oz. (vol.)
Scallions, sliced                                      1 oz. (vol.)

Preparation Method

  • Place the grilled Ultra-Thin Flatbread on a pizza screen.
  • Spread the Ricotta cheese and balsamic glaze evenly across flatbread.
  • Top with shallots, herb blend, onions, mushrooms and cheese.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with tomatoes and scallions.

Ingredients                                              Amount
Ultra-Thin Flatbread Square                    1 ea.
Green Chili Cream Cheese Spread         2 oz. (vol.)
Black Beans, rinsed                                 2 oz. (vol.)
Corn, niblets                                            2 oz. (vol.)
Grilled Chicken, diced                             4 oz. (vol.)
Cheddar Jack Cheese Blend                  3 oz. (vol.)
Salsa, chunky                                         2 oz. (vol.)
Cilantro, chopped                                   1 oz. (vol.)

Preparation Method

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the cream cheese evenly across flatbread.
  • Top with black beans, cheese and chicken.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with salsa, corn and cilantro.

Ingredients                                           Amount
Ultra-Thin Flatbread                              1 ea.
Goat Cheese Spread                            3 oz. (vol.)
Roasted Butternut Squash, diced         3 oz. (vol.)
Sauteed Sweet Onions, julienne           1 oz. (vol.)
Sauteed Red Onions, julienne              1 oz. (vol.)
Roasted Red Peppers, julienne            1 oz. (vol.)
Spinach, chopped                                 2 oz. (vol.)
Mozzarella                                            3 oz. (vol.)
Goat Cheese Crumbles                        2 oz. (vol.)
Balsamic Syrup                                    1.5 oz. (vol.)
Parsley, chopped                                 1 tsp.


Preparation Method
» Place the Ultra-Thin Flatbread on a pizza screen.
» Spread the goat cheese evenly across flatbread.
» Top with all of the vegetables and then sprinkle Mozzarella cheese evenly over vegetables.
» Bake flatbread until the crust is golden brown and cheese is melted.
» Garnish with goat cheese crumbles, balsamic syrup and parsley.

IngredientsAmount    
Ultra-Thin Flatbread1 ea    
Garlic Herb Olive Oil2 oz. (vol.)    
Ricotta Cheese2 oz. (vol.)    
Parsley, chopped1 tsp.    
Fontina Cheese, shredded2 oz. (vol.)    
Mozzarella Cheese2 oz. (vol.)    
Parmesan Cheese1 oz. (vol.)    
Grilled Chicken, Sliced6 oz. (vol.)    
Red Onion, Diced1 oz. (vol.)    
Roma Tomatoes, diced1 oz. (vol.)    
Basil, chiffonade2 leaves    

Preparation Method

  •  Place the grilled Ultra-Thin Flatbread on a pizza screen.
  •  Spread the garlic herb olive oil then ricotta cheese evenly across flatbread.
  •  Top with chopped parsley, grilled chicken then fontina, mozzarella and parmesan cheeses.
  •  Bake flatbread until the crust is golden brown and cheese is melted.
  •  Garnish with diced onions, tomatoes and basil.

Ingredients                                         Amount
Ultra-Thin Flatbread, grilled                1 ea.
Sausage Gravy                                   2 oz. (vol.)
Hash Browns, crispy                           2.5 oz. (vol.)
Crispy Bacon                                      2 oz. (vol.)
Fried Eggs                                          3 ea.
Cheddar jack Cheese Blend              2 oz. (vol.)
Scallions, sliced                                 1 oz. (vol.)
Sriracha                                             1.5 oz. (vol.)

Preparation Method
* Place the grilled Ultra-Thin Flatbread on a pizza screen.
* Spread the sausage gravy evenly across flatbread.
* Top with hash brows, bacon and fried eggs and cheese blend.
* Bake flatbread until the crust is golden brown and cheese is melted.
* Garnish with Sriracha and scallions.

Ingredients                             Amount
Ultra-Thin Flatbread                1 ea.
Boursin Cheese                       2 oz. (vol.)
Basil Pesto                              2 oz. (vol.)
Roma Tomatoes, sliced           9 ea.
Mozzarella Cheese                  2 oz. (vol.)
Grilled Chicken, diced              4 oz. (vol.)
Basil, chiffonade                      2 leaves

Preparation Method

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the Boursin cheese and 1 oz. of basil pesto evenly across flatbread.
  • Top with tomatoes, mozzarella and grilled chicken.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with pesto and basil chiffonade.

Ingredients                              Amount
Ultra-Thin Flatbread                 1 ea.
Tzatziki Sauce                          2 oz. (vol.)
Roma Tomatoes, sliced            10 ea.
Spinach, chopped                     2 oz. (vol.)
Kalamata Olives, sliced            1.5 oz. (vol.)
Mozzarella                                 2 oz. (vol.)
Feta Cheese                             1.5 oz. (vol.)

Preparation Method

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the Tzatziki sauce evenly across flatbread.
  • Top with tomatoes, spinach, olives and mozzarella cheese
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with Feta cheese.

Ingredients                                      Amount
16″ x 5″ Flatbread                             1 ea.
Thai Peanut Sauce                           2 oz.
Jack Cheese, shredded                    4 oz.
Sliced Rotisserie Chicken                 4 oz.
Green Onions, sliced                        1 oz.
Roasted Bell Pepper Strips              1 1/2 oz.
Fresh Cilantro Leaves garnish

Preparation Method

  • Brush 1 oz. peanut sauce onto shell
  • Sprinkle cheese
  • Toss sliced chicken with remaining peanut sauce and distribute evenly
  • Sprinkle red pepper strips and green onions onto shell
  • Place into 450º oven
  • Sprinkle with green onions and fresh cilantro

Ingredients                                           Amount 
16″ x 5″ Flatbread                                  1 ea.
Pesto Oil                                                1 oz.
Caesar Blend Cheese                           4 oz.
Beefsteak Tomato Slices                       6 slices
Buffalo Mozzarella, sliced                      6 slices
Fresh Basil, chiffonade garnish

Preparation Method

  • Brush pesto oil onto shell, sprinkle with Caesar cheese
    blend
  • Evenly distribute tomato slices onto pizza
  • Top each tomato with a slice of mozzarella
  • Place into pizza oven (See Baking Instructions)
  • Bake until crust is crisp and cheese is melted
  • Remove pizza from oven, sprinkle with basil

Ingredients                                                       Amount

16″ x 5″ Flatbread                                              1 ea.
Sun Dried Tomato Pesto                                    1 oz.
Roasted Vegetables Medley                              3 oz.
Marinated Portabella Mushroom Strips             3 oz.
Asiago Cheese                                                  4 oz.
Tomatoes, diced                                                1 oz.
Balsamic Glaze Drizzle
Veggie Flatbread


Preparation Method

  • Brush sun dried tomato pesto oil onto shell
  • Evenly distribute roasted vegetables and mushrooms onto shell
  • Sprinkle with shredded Asiago cheese
  • Sprinkle with diced tomatoes
  • Place into oven (See Baking Instructions)
  • Bake until crust is crisp and cheese is melted
  • Remove pizza from oven
  • Drizzle with balsamic glaze
  • Cut and serve

Ingredients                               Amount

16″ x 5″ Flatbread                      1 ea.
Marinara Sauce                         2 oz.
Cheese, shredded                     4 oz.
Italian Sausage, cooked            1/4 lb.
Pesto Oil                                    1 tbsp
Parsley                                      1 tbsp
Onions chopped
Bell Peppers chopped
Italian Sausage


Preparation Method

  • Brush pesto oil and marinara sauce onto shell, sprinkle with cheese
  • Evenly distribute sausage onto shell and sprinkle onions and peppers on top
  • Place into pizza oven (See Baking Instructions)
  • Bake until crust is crisp and cheese is melted
  • Remove pizza from oven
  • Sprinkle with parsley
  • Cut and serve

Ingredients                                            Amount
16″ x 5″ Flatbread                                   1 ea.
Salsa, mild                                              4 oz.
Mexican Medley Blend Cheese              4 oz.
Chorizo Sausage, cooked, crumbled     3 oz.
Red Onions, Diced                                 2 oz.
Tomatoes, Diced                                    1 oz.
Green Onions, Sliced                             1 oz.
Fresh Cilantro Leaves                            6 ea.
Sour Cream Drizzle                                1 oz.

Preparation Method

  • Brush salsa onto shell, sprinkle with Mexican medley cheese
  • Evenly distribute sausage onto shell and sprinkle with onions and tomatoes on top
  • Place into oven (See Baking Instructions)
  • Bake until crisp and cheese is melted
  • Remove pizza from oven, sprinkle cilantro and green onions and drizzle with sour cream
  • Cut and serve

Ingredients                           Amount

16″ x 5″ Flatbread                  1 ea.
Eggs, scrambled                    2 cups
Sausage, cooked                   1/4 lb.
Ham, cooked                         1/4 lb.
Scallions, sliced                     2 ea.
Oil                                          1 tsp
Pepper, ground pinch
Salt, kosher pinch

Preparation Method

  • Brush Flatbread with oil
  • Bake flatbread until golden brown, approx. 12 min.
  • Top with scrambled eggs, sausage, ham, and scallions
  • Season with salt and pepper
  • Slice into two-inch strips
  • Serve

Ingredients                                                                           Amount
Ultra-Thin Flatbread, seasoned and grilled                           1 ea.
Sriracha Pomegranate Goat Cheese (see recipe)                2 oz.
Honey Habanero Glaze (see recipe)                                     2 oz.
Crispy Rock Shrimp, cooked                                                 6 oz.
Mozzarella cheese, shredded                                                2 oz.
Red Onion, shaved                                                                1 oz.
Scallions, bias cut                                                                  1 oz.
Pomegranate seeds                                                               1 oz.


Preparation Method

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the Sriracha Pomegranate Goat Cheese evenly across flatbread.
  • Toss cooked crispy rock shrimp in a mixing bowl with Honey Habanero Glaze
  • Arrange crispy rock shrimp on flatbread and top with Mozzarella, bake until cheese is light golden brown
  • Top cooked flatbread with shaved red onions
  • Sprinkle scallions and pomegranate seeds over the top of the cheese.

Ingredients                                                 Amount
Ultra-Thin Pizza, grilled                               1 ea.
Tomato Sauce                                              2 oz. (vol.)
Prosciutto, sliced                                         1.5 oz. (vol.)
Capicola                                                      1.5 oz. (vol.)
Genoa Salami                                             1.5 oz. (vol.)
Pepperoni                                                   1.5 oz. (vol.)
Mozzarella Cheese                                     1.5 oz. (vol.)
Sautéed Mushrooms, sliced                        2 oz. (vol.)
Roma Tomato, sliced                                   6 ea. 
Mozzarella Cheese                                     1.5 oz. (vol.)
Basil, chiffonade                                          4 leaves


Preparation Method

  • Place the grilled Ultra-Thin Flatbread on a pizza screen.
  • Spread the tomato sauce evenly across flatbread.
  • Top with prosciutto, Capicola, salami and pepperoni and 1.5 oz. of mozzarella cheese.
  • Add tomatoes, mushrooms and remaining 1.5 oz. of cheese.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with basil.

Ingredients                                                        Amount
Ultra-Thin Pizza                                                  1 ea.
Ricotta Cheese                                                   2 oz. (vol.)
Sriracha Grilled Chicken Breast, sliced              6 oz. (vol.)
Red Onion, diced                                               1.5 oz. (vol.)
Cheddar Jack Cheese Blend                             3 oz. (vol.)
Sriracha Sauce                                                  1 oz. (vol.)
Cilantro, chopped                                              1 oz. (vol.)
Scallions, sliced                                                 1 oz. (vol.)


Preparation Method:

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the Ricotta cheese evenly across flatbread.
  • Top with chicken, red onions and cheese.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Garnish with Sriracha, cilantro and scallions.

Ingredients                                    Amount
Ultra-Thin Pizza                              1 ea.
Boursin Cheese                              3 oz. (vol.)
Shrimp Scampi 31/41 Ct.               12 ea.
Red Bell Pepper, julienne               2 oz. (vol.)
Spinach, chopped                           2 oz. (vol.)
Mozzarella                                      3 oz. (vol.)
Old Bay Seasoning                         1 tsp.

Preparation Method

  • Place the Ultra-Thin Flatbread on a pizza screen.
  • Spread the Boursin cheese evenly across flatbread.
  • Top with shrimp scampi, red pepper, spinach and mozzarella cheese.
  • Bake flatbread until the crust is golden brown and cheese is melted.
  • Sprinkle with Old Bay Seasoning.

Ingredients Amount

Ultra-Thin flatbread, grilled 1 ea.

Garlic Herb Olive Oil 2 oz. (vol.)

Ricotta Cheese 2 oz. (vol.)

Parsley, chopped 1 tsp.

Fontina Cheese, shredded 2 oz. (vol.) 

Preparation Method

Place the grilled Ultra-Thin Flatbread on a pizza screen.

Spread the garlic herb olive oil then ricotta cheese evenly across flatbread.

Top with the chopped parsley, then fontina, mozzarella, and parmesan cheese.

Bake flatbread until crust is golden brown and cheese is melted.

Garnish with parsley.

Ingredients                                        Amount
Original Thin Crust                             1 ea.
Ground Tomato Sauce                       2 oz.
Mozzarella Cheese, shredded           4 oz.

Preparation Method

  • Brush ground tomato sauce onto shell
  • Sprinkle with mozzarella cheese
  • Place into oven until crust is crisp and cheese is melted
  • Cut and serve

Ingredients                                                 Amount
16″ X 5″ Flatbread                                       1 ea.
Buffalo Sauce                                              1 oz.
Bleu Cheese, crumbled                               4 oz.
Rotisserie Chicken Breast, sliced                4 oz.
Tomatoes, diced                                          1 oz.
Green Onions, sliced                                  1/2 oz.
Bleu Cheese Dressing                                1 oz.
Fresh Parsley, chopped garnish

Preparation Method

  • Brush buffalo sauce onto shell, sprinkle with crumbled bleu cheese
  • Toss sliced chicken breast in buffalo sauce and distribute evenly onto crust
  • Place into pizza oven (See Baking Instructions)
  • Bake until crust is crisp and cheese is melted
  • Remove pizza from oven, sprinkle with green onions and parsley
  • Cut and serve
IngredientsAmount
Ultra-Thin Pizza, grilled1 ea
Roasted Apples, canned4 oz
Chocolate Ganache2 oz.
Cinnamon Butter1 oz.
Caramel Sauce3 oz.

Preparation Method

  • Brush Pretzel Shell with cinnamon butter and top with caramel sauce
  • Add apples
  • Place in oven (See baking instructions)
  • Garnish with chocolate ganache
IngredientsAmount
Ultra Thin Pretzel Shell1 ea
Queso Cheese Sauce2 oz.
Ground Beef, cooked6 oz.
Mozzarella Cheese4 oz.
Lettuce, shredded3 oz.
Bacon, cooked, chopped3 oz.
Red Onions, diced2 oz.
Tomatoes, diced, seeded2 oz
Dijon Mustard1 oz
Ketchup1 oz
Pickles, sliced2 oz
Sesame Seeds, toasted1 tsp

Preparation Method

  • Top Pretzel Shell with queso sauce, ground beef, mozzarella cheese.
  • Place in oven (See baking instructions).
  • Top with lettuce, onions, tomatoes, bacon, and pickles.
  • Garnish with Dijon mustard and ketchup drizzle.
  • Sprinkle with sesame seeds.
IngredientsAmount
Ultra Thin Pretzel Shell1 ea
Chicken, blackened, sliced6 oz
Onions, caramelized2 oz
Bleu Cheese, crumbles4 oz.
Mozzarella Cheese, shredded2 oz
Bacon, chopped, crispy3 oz

Preparation Method

  • Top Mozzarella with chicken, onions, bacon, bleu cheese, and mozzarella cheese
  •  Place in oven (See Baking Instructions)
IngredientsAmount    
Ultra Thin Pretzel Shell1 ea    
Golden Mustard2 oz    
Brat, cooked, sliced 1/4” thick6 oz    
Brie Cheese, cubed 1/23 oz    
Mozzarella Cheese3 oz    
Red apple, diced2 oz    
Green apple, diced2 oz    
Scallions1 oz    

Brat Brie and Apples – Pretzel Crust

Preparation Method

  • Top Pretzel Shell with Golden Mustard
  • Distribute brat slice sand brie cheese cubes evenly over
    mustard
  • Sprinkle mozzarella chee
  • Place in oven (See Baking Instructions)
  • Garnish with diced apples and scallions
IngredientsAmount    
Ultra Thin Pretzel Shell1 ea    
beer cheese3 oz    
Brat, cooked6 oz.    
Caramelized Onions2 oz.    
Mozzarella Cheese4 oz    

Preparation Method

  • Top Pretzel Shell with beer cheese
  • Place brat pieces and caramelized onions on top of beer cheese
  • Sprinkle with mozzarella cheese
  • Place in oven (See Baking Instructions)
IngredientsAmount
Ultra Thin Pretzel Shell1 ea
Chicken, breaded, shredded6 oz.
Honey Ham, sliced3 oz.
Swiss Cheese, shredded6 oz.
Dijon Cream Sauce3 oz.

Preparation Method

  • Top Pretzel Shell with Dijon cream sauce
  • Place chicken and honey ham on top of cream sauce
  • Sprinkle with Swiss cheese
  • Bake 4–5 minutes
IngredientsAmount    
Ultra Thin Pretzel Shell1 ea    
Yellow Mustard3 oz.    
Hot Dogs, cooked, sliced 1/4”2 ea    
Relish3 oz.    
Mozzarella Cheese, shredded3 oz.    
Cucumbers, diced1 oz.    
Tomatoes, diced, seeded2 oz.    
Pickles, diced1 oz.    
Tomatoes, diced, seeded1 oz.    
Poppy Seeds1/2 tsp    

Preparation Method

  • Top Pretzel Shell with yellow mustard
  • Evenly distribute the relish over the mustard
  •  Even distribute the mozzarella cheese and sliced
    hot dog on top of mustard
  • Garnish with cucumbers, tomatoes, pickles and
    sport peppers
  • Sprinkle with poppy seeds
 
IngredientsAmount
Ultra Thin Pretzel Shell1 ea
Mayonnaise2 oz
Mozzarella Cheese3 oz
Smoked Turkey, sliced, torn4 oz.
Bacon, cooked, chopped2 oz
Arugula2 oz
Tomatoes, diced2 oz
EV Olive Oil1/2 tsp
Salt and Pepper blendas needed

Preparation Method

  •  Top Pretzel Shell with mayonnaise and mozzarella cheese
  • Distribute sliced turkey and bacon over cheese
  • Bake 4-5 minute
  • In a mixing bowl, toss arugula, tomatoes, olive oil, salt and peppers
  • Place on top of cooked pizzais melted.
IngredientsAmount    
16” x 5” Flatbread1 ea    
Lemon curd1 1/2 cup    
Blueberries, any berry1 cup    
Oil, for brushing1 tbsp    

Preparation Method

  • Preheat oven to 400 degrees
  • Slice raw flatbread into 7, 2-inch rectangles
  • Brush with oil
  • Bake until golden brown, approx. 12 minutes
  • Take one 2-inch flatbread spread with lemon curd, layer
    berries and repeat 2 times
  • Top layer place sliced berries and garnish with candied
    lemon zest
  • Repeat for all 4 servings
IngredientsAmount    
16” x 5” Flatbread1 ea.    
Romaine lettuce1 head    
Red Onion, diced1 cup    
Tomatoes1 cup    
Cucumber, sliced1/2 ea    
Feta, crumbles1 cup    
Dill, fresh1/2 bunch    
Lemon, juice1/2 cup    
Lemon, zest1 tbsp    
Olive Oil1/2 cup    
Oil, for brushing1 tbsp    
Salt, kosherpinch    
Black Pepper, groundpinch    
Grilled Chicken, lamb, or beef1 lb    

Preparation Method

  • Preheat oven to 400 degrees
  • Toss all items in a large mixing bowl 
  • Slice raw flatbread in half
  • Brush with oil
  • Bake until very lightly golden, approx. 6 minutes
  • Wrap flatbread immediately with parchment and foil
  • Fill with tossed mixture and desired protein
IngredientsAmount    
16” x 5” Flatbread1 ea    
Oil1 tsp    
Salt, kosher1 tsp    
Pepper, Ground1 tsp    
Herbed
  • Dill, dried or fresh
  • Parsley, flat leaf, dried or fresh
  • Cilantro, fresh
  • Basil, fresh
Seeded
  • Poppy seeds
  • Sesame seeds
  • Garlic, dried
  • Caraway seeds
  • Salt, coarse
  • Black pepper, coarsely ground
Spicy Bites
  • Smokey paprika
  • Cayenne
  • Chili powder
Cheddar Jalapeño
  • Extra sharp cheddar cheese
  • Jalapenos, fresh and shaved
Parmesan Sticks
  • Parmesan or Asiago cheese, finely grated

Preparation Method

  • Slice each flatbread into desired shapesBrush with oil
  • Brush with oil
  • Top with desired items
  • Spray with oil spray
  • Bake until golden brown, approx. 10 minutes
IngredientsAmount    
16” x 5” Flatbread1 ea    
Béchamel sauce1 cup    
Black Olives, sliced1/2 cup    
Mini meatballs in marinara1 cup    
Parsley, flat leaf2 tbsp    
Red onion, small dice1/4 cup    
Peppers, small dice1/4 cup    
Oil, for brushing1 tbsp    
Béchamel sauce:
IngredientsAmount    
Butter, unsalted2 1/2 tsp    
Yellow Onion, small dice1 small    
Garlic, small dice1 clove    
Flour, all purpose3 tbsp    
Salt, kosherpinch    
Milk, whole2 1/2 cup    

Preparation Method

  • Preheat oven to 400 degrees
  • Using a pizza slicer or knife, slice raw flatbreads into triangles or desired shape
  • Brush with oil
  • Bake until golden brown, approx. 12 minutes
  • Place a portion of the baked chips on a plate and layer with toppings: cheese sauce,
    olives, meatballs, marinara, parsley, onions, and pepper
Béchamel sauce:
  • In a medium saucepan, melt butter over medium heat
  • Add onion and garlic; cook until onion is soft, 4 minutes
  • Add flour, season with salt, and cook, stir for 4 minutes
  • Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth
  • Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes
IngredientsAmount
16” x 5” Flatbread1 ea
Nutella4 tbsp
Mini Marshmallows1 cup
Oil1 tbsp
Vanilla Extract1/2 tsp
Butter, unsalted1 tbsp

Preparation Method

  • Place cinnamon glaze items into small saucepan on medium to low heat
  • Whisk together
  • Slice Flatbread into 7, 2-inch rectangles
  • Brush Flatbread with oil
  • Bake until golden brown, approx. 12 min.
  • Take one 2-in flatbread
  • Spread with Nutella, layer marshmallows, repeat 2 times
  • Using a blowtorch, melt marshmallows
  • Brush top layer with cinnamon glaze
IngredientsAmount    
16” x 5” Flatbread1 ea    
Edamame, mash1 cup    
Pepper encrusted tuna1/4 lb    
Soy glaze, Roland2 tbsp    
Cilantro5 leaves    
Sesame Seeds, toasted1 tbsp    
Oil, for brushing1 tbsp    
Salt, kosherpinch    
Black Pepper, groundpinch    
Pickled Gingerpinch    

Preparation Method

  •  Place the grilled Ultra-Thin Flatbread on a pizza screen.
  •  Spread the BBQ sauce evenly across flatbread.
  •  Top with pulled pork and red onions.
  •  Sprinkle cheese evenly over entire pizza.
  •  Bake flatbread until the crust is golden brown and cheese is melted.
  •  Garnish with cilantro and parmesan.
IngredientsAmount    
16” x 5” Flatbread1 ea    
Cheddar Cheese1/4 lb    
Gouda Cheese1/4 lb    
Fontina Cheese1/4 lb    
Butter2 tbsp    
Salt, kosherpinch    
Black Pepper, groundpinch    

Preparation Method

  • Slice raw flatbread in quarters
  • Heat sauté pan with butter
  • Cook all ingredients in hot pan
  • Cook flatbreads until golden brown
  • Layer cheeses on cooked flatbreads, creating two layers of
    cheese and three layers of flatbread
  • Finish in the oven
  • Slice and serve with any soup or salad

 

 

Cooking Tutorials

Flatbreads

Garlic Chicken Bianca Flatbread

Hangover Flatbread

Grilled Chicken Pesto Flatbread

Thai Peanut Chicken

Pizza

Siracha Chicken Pizza

Creamy Garlic Shrimp Pizza

Specialty

Apple Caramel – Pretzel Crust

Bacon Cheeseburger – Pretzel Crust

Black and Bleu – Pretzel Crust

Brat Brie and Apples – Pretzel Crust

Cheese Steak – Pretzel Crust

Chicken Cordon Bleu – Pretzel Crust

Chicago Dog – Pretzel Crust

Smoked Turkey Peppercorn Bacon – Pretzel Crust

Creative Versatility

Napoleon Nutella Smore

Tuna Sashimi Appetizer

Three Layer Three Cheese

See product section for individual pizza shell/flatbread cooking instructions.