Products used in this recipe
Southwest BBQ Chicken Pizza
Yield: 40 Servings (1 flatbread each)
Yield: 40 Servings (1 flatbread each)
Top a whole-grain flatbread with BBQ sauce, corn, peppers and onions, and two kinds of cheese for a delicious lunch with a southwestern flair. The kids will love it!
Preparation Instructions:
Step 1
The day before service, thaw flatbread at room temperature. Thaw chicken, corn and jalapeño blend, and peppers and onions under refrigeration overnight.
Step 2
Preheat oven to 375°F convection or 400°F conventional. Spray full size sheet pans with pan release. Eight flatbreads fit on each pan.
Step 3
Toss thawed chicken with 1/2 cup BBQ sauce in a large bowl or container.
Step 4
Combine thawed vegetables in a separate large bowl or container.
Step 5
Combine cheeses in another large bowl or container.
Step 6
To assemble each pizza, place 8 flatbreads on each sheet pan. Spread1 Tbsp. BBQ sauce on each flatbread, leaving a 1/2-inch border for the crust.
Step 7
Top with a #16 scoop (1/4 cup) of cheese, #16 scoop of veggies, and #16 scoop of chicken.
Step 8
Bake for 5-6 minutes or until edges of flatbread are golden brown and cheese is melted.
Meal Components
2.5 oz. m/ma, 2 oz. eq. WGR grain, 1/4 cup other vegetable
