Culinary Center
Want to make your own pizza? Here's a list of recipes that we love.
Ingredients | Amount | ||||
Ultra-Thin Pizza, grilled | 1 ea | ||||
BBQ Sauce | 2 oz. (vol.) | ||||
BBQ Pulled Pork | 6 oz. (wt.) | ||||
Red Onion, julienned | 2 oz. (vol.) | ||||
Cheddar Jack Cheese Blend | 6 oz. (vol.) | ||||
Cilantro, leaves | 1 oz. (vol.) | ||||
Parmesan, grated | 1 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.
Ingredients | Amount | ||||
Ultra-Thin Flatbread | 1 ea | ||||
Garlic Herb Olive Oil | 2 oz. (vol.) | ||||
Ricotta Cheese | 2 oz. (vol.) | ||||
Parsley, chopped | 1 tsp. | ||||
Fontina Cheese, shredded | 2 oz. (vol.) | ||||
Mozzarella Cheese | 2 oz. (vol.) | ||||
Parmesan Cheese | 1 oz. (vol.) | ||||
Grilled Chicken, Sliced | 6 oz. (vol.) | ||||
Red Onion, Diced | 1 oz. (vol.) | ||||
Roma Tomatoes, diced | 1 oz. (vol.) | ||||
Basil, chiffonade | 2 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
Ingredients | Amount | ||||
Ultra-Thin Pizza, grilled | 1 ea | ||||
Roasted Apples, canned | 4 oz | ||||
Chocolate Ganache | 2 oz. | ||||
Cinnamon Butter | 1 oz. | ||||
Caramel Sauce | 3 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
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Queso Cheese Sauce | 2 oz. | ||||
Ground Beef, cooked | 6 oz. | ||||
Mozzarella Cheese | 4 oz. | ||||
Lettuce, shredded | 3 oz. | ||||
Bacon, cooked, chopped | 3 oz. | ||||
Red Onions, diced | 2 oz. | ||||
Tomatoes, diced, seeded | 2 oz | ||||
Dijon Mustard | 1 oz | ||||
Ketchup | 1 oz | ||||
Pickles, sliced | 2 oz | ||||
Sesame Seeds, toasted | 1 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.
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Chicken, blackened, sliced | 6 oz | ||||
Onions, caramelized | 2 oz | ||||
Bleu Cheese, crumbles | 4 oz. | ||||
Mozzarella Cheese, shredded | 2 oz | ||||
Bacon, chopped, crispy | 3 oz |



Preparation Method
- Top Mozzarella with chicken, onions, bacon, bleu cheese, and mozzarella cheese
- Place in oven (See Baking Instructions)
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Golden Mustard | 2 oz | ||||
Brat, cooked, sliced 1/4” thick | 6 oz | ||||
Brie Cheese, cubed 1/2 | 3 oz | ||||
Mozzarella Cheese | 3 oz | ||||
Red apple, diced | 2 oz | ||||
Green apple, diced | 2 oz | ||||
Scallions | 1 oz |
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
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
beer cheese | 3 oz | ||||
Brat, cooked | 6 oz. | ||||
Caramelized Onions | 2 oz. | ||||
Mozzarella Cheese | 4 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)
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Chicken, breaded, shredded | 6 oz. | ||||
Honey Ham, sliced | 3 oz. | ||||
Swiss Cheese, shredded | 6 oz. | ||||
Dijon Cream Sauce | 3 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
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Yellow Mustard | 3 oz. | ||||
Hot Dogs, cooked, sliced 1/4” | 2 ea | ||||
Relish | 3 oz. | ||||
Mozzarella Cheese, shredded | 3 oz. | ||||
Cucumbers, diced | 1 oz. | ||||
Tomatoes, diced, seeded | 2 oz. | ||||
Pickles, diced | 1 oz. | ||||
Tomatoes, diced, seeded | 1 oz. | ||||
Poppy Seeds | 1/2 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
Ingredients | Amount | ||||
Ultra Thin Pretzel Shell | 1 ea | ||||
Mayonnaise | 2 oz | ||||
Mozzarella Cheese | 3 oz | ||||
Smoked Turkey, sliced, torn | 4 oz. | ||||
Bacon, cooked, chopped | 2 oz | ||||
Arugula | 2 oz | ||||
Tomatoes, diced | 2 oz | ||||
EV Olive Oil | 1/2 tsp | ||||
Salt and Pepper blend | as 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.
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea | ||||
Lemon curd | 1 1/2 cup | ||||
Blueberries, any berry | 1 cup | ||||
Oil, for brushing | 1 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
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea. | ||||
Romaine lettuce | 1 head | ||||
Red Onion, diced | 1 cup | ||||
Tomatoes | 1 cup | ||||
Cucumber, sliced | 1/2 ea | ||||
Feta, crumbles | 1 cup | ||||
Dill, fresh | 1/2 bunch | ||||
Lemon, juice | 1/2 cup | ||||
Lemon, zest | 1 tbsp | ||||
Olive Oil | 1/2 cup | ||||
Oil, for brushing | 1 tbsp | ||||
Salt, kosher | pinch | ||||
Black Pepper, ground | pinch | ||||
Grilled Chicken, lamb, or beef | 1 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
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea | ||||
Oil | 1 tsp | ||||
Salt, kosher | 1 tsp | ||||
Pepper, Ground | 1 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
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea | ||||
Béchamel sauce | 1 cup | ||||
Black Olives, sliced | 1/2 cup | ||||
Mini meatballs in marinara | 1 cup | ||||
Parsley, flat leaf | 2 tbsp | ||||
Red onion, small dice | 1/4 cup | ||||
Peppers, small dice | 1/4 cup | ||||
Oil, for brushing | 1 tbsp |
Béchamel sauce:
Ingredients | Amount | ||||
Butter, unsalted | 2 1/2 tsp | ||||
Yellow Onion, small dice | 1 small | ||||
Garlic, small dice | 1 clove | ||||
Flour, all purpose | 3 tbsp | ||||
Salt, kosher | pinch | ||||
Milk, whole | 2 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
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea | ||||
Nutella | 4 tbsp | ||||
Mini Marshmallows | 1 cup | ||||
Oil | 1 tbsp | ||||
Vanilla Extract | 1/2 tsp | ||||
Butter, unsalted | 1 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
Ingredients | Amount | ||||
16” x 5” Flatbread | 1 ea | ||||
Edamame, mash | 1 cup | ||||
Pepper encrusted tuna | 1/4 lb | ||||
Soy glaze, Roland | 2 tbsp | ||||
Cilantro | 5 leaves | ||||
Sesame Seeds, toasted | 1 tbsp | ||||
Oil, for brushing | 1 tbsp | ||||
Salt, kosher | pinch | ||||
Black Pepper, ground | pinch | ||||
Pickled Ginger | pinch |
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 | ||||
16” x 5” Flatbread | 1 ea | ||||
Cheddar Cheese | 1/4 lb | ||||
Gouda Cheese | 1/4 lb | ||||
Fontina Cheese | 1/4 lb | ||||
Butter | 2 tbsp | ||||
Salt, kosher | pinch | ||||
Black Pepper, ground | pinch |
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