Cheesy Bruschetta Flatbread
Grande Avorio® Fresh Mozzarella Loaf can help you create a new twist on a classic Bruschetta flatbread to add excitement to your menu. In fact, menuing of flatbreads has grown 21.8% since 2016, yet only appear on 13.4% of casual dining Italian and QSR pizza menus.**Datassential Menu Trends 2020***Recipe created by Leo Spizzirri, North American Pizza & Culinary Academy
Course: Appetizers
Cheesy Bruschetta Flatbread
Yield: Three appetizers
Ingredients
- 18 oz. Pizza dough, slacked
- 3 oz. (6 slices)
- 8 oz. Grande Avorio® Fresh Mozzarella, cubed
- 6 oz. Tomato Bruschetta (see recipe)
- 1 oz. Grande Parmesan, grated
- 1⁄2 oz. Extra virgin olive oil
- 1⁄4 oz. Fresh basil, chopped
Directions
- Slice 3 oz. Grande Avorio® into 3 slices.
- Cut 8 oz. Grande Avorio® into 1/2" cubes.
- Stretch dough into a lightly greased 12×16 Grandma Style Pan.
- Gently stretch dough to the corners, allow dough to rise for 30 to 60 minutes or until reaching 3/4 of pan height.
- Par bake dough for 7 to 8 minutes at 500-535°F.
- Remove pizza from oven, top with 3 Grande Avorio® slices, leaving 1/2-inch border around the outer edge.
- Place back into oven and bake for 3 to 4 minutes or until cheese is melted and crust is golden brown.
- Remove from pan and cut in half down the long side. Then cut each half into thirds. Now you have six squares. Cut each square in half diagonally.
- Arrange four triangle pieces onto a plate and add 2 oz. of bruschetta mix to each, followed by 1 oz. of cubed Grande Avorio®.
- Sprinkle with Grande Parmesan cheese, a pinch of basil chiffonade, and a light drizzle of olive oil.
Tomato Bruschetta
Yield: 6 oz. tomato bruschetta
Ingredients
- 8 Roma tomatoes, diced
- 2 Garlic cloves, finely chopped
- 1 oz. Grande Parmesan, grated
- 2 oz. Extra virgin olive oil
- 1 tsp. Oregano, dry
- 1 tsp. Kosher salt
Directions
- In a large bowl, add all ingredients and mix well.
- Let rest for 30 minutes before using.
