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Recipe
Spicy Cuban Flatbread
Serves
40 servings
Ingredients
5 pounds pulled pork
40 each, 2.2 ounce flatbread, oven fired, whole grain-rich
2 cups Greek yogurt, plain non-fat
½ cup yellow mustard, prepared
2 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1 pound 4 ounce ham, 97% fat free, water-added, cooked, diced
9 ounce dill pickles, sliced
2 pounds 4 ounce lite mozzarella cheese, shredded
Directions
Thaw pork in the refrigerator.
CCP: Hold cold at 41°F or below
Thaw flatbread at room temperature overnight.
Check with pork manufacturer for yield and meat/meat alternate crediting, as some may differ.
Preheat convection oven to 400°F. Line four sheet trays with parchment paper. In a small mixing bowl, combine Greek yogurt, mustard and sriracha.
Chop pulled pork into small pieces, set aside.
CCP: Hold cold at 41°F or below.
Dice ham into ¼ inch pieces, if necessary.
CCP: Hold cold at 41°F or below.
Place 8 flatbreads on each sheet tray. On each flatbread, spread 2 tablespoon of the yogurt-mustard mixture. Portion 2 ounce scoops of pulled pork on top and use gloved hands to spread pork evenly. Portion 40, ½ ounce scoops of diced ham on each flatbread, sprinkling evenly. Sprinkle pickle halves on flatbread.
Use a 2 ounce spoon to portion 1 ounce of shredded mozzarella on each pizza, spreading evenly. Bake for 10-15 minutes until crust is crispy and cheese is bubbling.
CCP: Cook to a minimum internal temperature of 135°F.
Serving size is one flatbread.
CCP: Hold and serve hot at 135°F or higher.
