Avocado, Bacon & Provolone Grilled Flatbread
Small plates are starting to make an appearance on pizza menus, and flatbreads have grown over 200% on menus in the past 3 years. Get in on the trend with this olive oil seasoned flatbread topped with melted Grande Mozzarella Mild Provolone Blend and crisp peppered bacon. Topped with fresh avocado salad.
Yield: One appetizer for sharing
Ingredients
- 1 Flatbread 12” x 6” with oblong crust
- Olive oil, as needed
- 3 oz. Grande Mozzarella Mild Provolone Blend, shredded or diced (3/4 cup)
- 1 oz. Peppered bacon pieces, cooked (2 tbsp.)
- 1 oz. Artisan salad greens (2 cups)
- 3 oz. Avocado, fresh and diced (one half)
- 1 oz. Tomatoes, diced (1/4 cup)
- 1⁄4 oz. Red onion, sliced thin (1 tbsp.)
- 1⁄2 oz. Grande Parmesan Cheese, grated (1 tbsp.)
- 1 oz. Balsamic citrus vinaigrette, prepared (2 tbsp.)
- Variations: Substitute Grande 50/50 Blend or Provolone Shred for Grande Mozzarella Mild Provolone Blend.
Directions
- Brush top side of flatbread lightly with olive oil; grill mark over high heat for 10 to 30 seconds.
- Top flatbread evenly with 3 oz. Grande Mozzarella Mild Provolone Blend and 1 oz. bacon.
- Bake at 500°F for 5 minutes in a deck oven, at 500°F for 3 minutes in an impingement oven or until golden and cheese is bubbly.
- Cut into 8 slices.
- Combine 1 oz. artisan salad greens, 3 oz. avocado, 1 oz. tomatoes, 1/4 oz. red onions, 1/2 oz. Grande Parmesan Cheese and 1 oz. balsamic citrus vinaigrette, and lightly toss to blend; arrange over cut pizza.
