With decadent toppings and an irresistible thin crust, flatbread remains a popular finger food on restaurant and catering menus. Find your way to a better flatbread program with premium pizza tools and great recipe ideas from Restaurantware.
Arrange 2 cups of radishes cut in half lengthwise on a baking sheet. Drizzle 1 tablespoon of extra virgin olive oil over the radishes and season with salt and pepper. Roast for 30 minutes on 400℉. Brush 1 tablespoon of oil on 2 whole grain flatbreads. With a spatula spread ½ cup of ricotta cheese on each of the flatbreads. Place the roasted radishes on top. Put back in the oven for 12 minutes, until the flatbread is crispy on the edges. Drizzle the honey over the flatbreads and garnish with microgreens.
Mushrooms, Caramelized Onion, and Blue Cheese
Coat the bottom of a large skillet with olive oil and set to medium high heat. With a chef’s knife, slice 4 large white onions to desired thickness. Add the onions, coating them with oil and cook for 10 minutes, stirring occasionally. Add 1 teaspoon of salt and 1 tablespoon of sugar, and cook for an additional 30 minutes, stirring occasionally. On a floured marble board roll out the pizza dough into 6 flatbreads. Brush each side of the dough with olive oil and bake for 4 minutes. Remove the flatbreads from the oven. Once cooled, rub half a clove of garlic over each side of the flatbread then brush again with oil. Add 2 cups of sliced cremini mushrooms, the carmelized onions, and 2 cups of crumbled blue cheese. Bake for 8 minutes, until the cheese is melted. Top with fresh arugula.
Shrimp Scampi Flatbread
In a large skillet over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Add 3 cloves of minced garlic and a pinch of pepper flakes and cook until fragrant for about 2 minutes. Add 1 ½ pounds of large shrimp, peeled and deveined to the pan. Season with salt and pepper, then sear for 2 minutes on each side. Deglaze pan with the juice from one lemon until most of the liquid has evaporated, then remove from heat. Place flatbread on a baking sheet and drizzle with olive oil. Sprinkle with 1 ½ cups of mozzarella and top with shrimp mixture. Sprinkle an additional ½ cup of cheese on top and bake on 400℉ for 14 minutes. Garnish with red pepper flakes, parsley, and lemon zest.
Chicken Avocado Flatbread
Cook 3 slices of bacon in a large skillet over medium heat until crispy. Drain cooked bacon on paper towels but do not empty the pan of bacon drippings. Add 1 chopped red onion and cook until softened. Add ½ pound of chopped chicken breast, cook, and stir for 6-8 minutes. Put 1 large flatbread on a baking sheet. Sprinkle ½ cup of shredded pepper jack cheese over flatbread, then top with chicken and bacon. Bake on 350℉ for 10 minutes. In a small mixing bowl, combine 1 tablespoon of Sriracha and ¼ cup of ranch. Top freshly baked flatbread with thinly sliced avocado and ¼ cup of thinly sliced green onions. Drizzle with spicy ranch and serve.