Korean BBQ Flatbread
| Shelf Life: | n/a |
| Portion/Serving: | 1 eah |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. Wood Stone deck oven should be at 525°F. |
|
Ingredients
| 1 | ea. | Ultra thin crust, 12x6 |
| 1 | tbsp. | Korean BBQ sauce, sub recipe |
| ½ | oz. | Quick kimchi salad |
| 3 | ea. | Korean pork BBQ, sub recipe |
| 1 | tsp. | Sesame seeds, toasted |
| Scallions, fresh, washed, dried, 1 inch batons to taste |
Equipment
- Pizza peel
- To-go
- Flatbread box
- Cutting board
- Knife
- Foodservice gloves
Preparation
- Build flatbread with Korean BBQ Sauce going down first and spread evenly across the whole Ultra Thin crust going to the edges.
- Place the Quick Kimchi Salad down next covering entire flatbread followed by the Korean Pork BBQ.
- Move to the oven and cook for 2-3 minutes, turning the flatbread and cooking for an additional 2-3 minutes.
- Remove flatbread from oven and place on cutting board, garnish with scallions and sesame seeds.
- Slice accordingly and serve immediately to guest in the to-go flatbread box.
Related Recipes
Fig & Prosciutto Flatbread
Korean BBQ Flatbread
Smoked Bacon and Brussel Flatbread
Buffalo Mozzarella and Arugula Flatbread
Three Cheese Gluten Free Pizza, 12"
Three Cheese Pizza, 12"
BBQ Chicken Pizza, 8"
BBQ Chicken Pizza, 12"
Margherita Pizza, 12"
Margherita Pizza, 8"
Mushroom, Goat Cheese and Honey Pizza, 12"
Mushroom, Goat Cheese and Honey Pizza, 8"
Pepperoni, 12"
Pepperoni, 8"
