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.
1 oz. (2 tbsp.) Balsamic citrus vinaigrette, prepared
Avocado, Bacon & Provolone Grilled Flatbread
Yield: One appetizer for sharing
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.
Substitute Grande 50/50 Blend or Provolone Shred for Grande Mozzarella Mild Provolone Blend.