Smoked Bacon and Brussel Flatbread

Notes Wearing foodservice gloves. Wood Stone deck oven should be at 525°F.

3	oz.	Smoked Bacon Spread, sub recipe
½	c.	Brussel sprouts, washed and dried, julienned
1	c.	Brussel sprouts, washed and dried, leaves
		Olive oil to taste
		Parmesan Reggiano, micro-planed to taste
2	tbsp.	Bacon, cooked, diced

To build flatbread place the smoked bacon spread down first spreading all across from end to end and edge to edge.
Place the julienned brussel sprout down next followed by the brussel sprout leaves and place in the oven.
Cook for 2-3 minutes, turning and cooking for an additional 2-3 more minutes before removing.
Remove and place on cutting board finishing with a drizzle of olive oil, micro-planed parmesan and diced, cooked bacon.
Serve immediately in a to-go flatbread container as shown in the photo.