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 1/4 inch pieces, if necessary.
CCP: Hold cold at 41°F or below.
Place 8 flatbreads on each sheet tray. On each flatbread, spread 2 Tbsp of the yogurt-mustard mixture. Portion 2 oz scoops of pulled pork on top and use gloved hands to spread pork evenly. Portion 40, 1/2 oz scoops of diced ham on each flatbread, sprinkling evenly. Sprinkle pickle halves on flatbread.
Use a 2-oz spoon to portion 1 oz 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.
| Serving Size | 1 Serving Provides |
| 1 portion | 2 oz equivalent grains, 2 oz meat/meat alternate |
| Nutrients Per Serving | |
| Calories 374 | Cholesterol 59.20 mg |
| Total Fat 13.27 g | Sodium 976.07 mg |
| Saturated Fat 5.11 g | Carbohydrate 33.94 g |
| Trans Fat 0.00 g | Dietary Fiber 3.23 g |
| Sugars 5.03 g | Calcium 42.85 mg |
| Protein 27.59 g | Iron 0.81 mg |
| Vitamin A 54.92 IU | Water 18.27 g |
| Vitamin C 0.32 mg | Ash 0.34 g |
| 31.92% Calories from Total Fat | 12.28% Calories from Sat Fat |
| 0.00% Calories from Trans Fat | 36.29% Calories from Carbohydrates |
| 29.50% Calories from Protein |
