Recipes

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. To build the Teriyaki BBQ Chicken Flatbread Pizza sprinkle 1-ounce of shredded mozzarella cheese on one side of the flatbread. Top the mozzarella cheese with 10-ounces of Teriyaki BBQ Chicken. Top the chicken with 1-½-ounces of the Roasted Vegetable Blend, and then top that with 1-¼-ounces of pineapple tidbits. Top the pineapple tidbits with 1 ½-ounces of shredded mozzarella. Be sure the ingredients are spread all the way out to the edges of the flatbread.

5. Bake the built pizzas on sheet pans lined with wire racks in a preheated 350 ° F convection oven, or a 375 ° F standard oven. Bake until the cheese is melted and the ingredients reach a minimum internal temperature of 145 ° F , approximately 10 – 14 minutes.

6. Record temperature on temperature log sheet.

7. Cut the Teriyaki BBQ Chicken Flatbread Pizza in quarters. Place the cut pizza back on the sheet pans and place into the warmer uncovered until ready to serve.

8. *Hold in warmer – keep the Teriyaki BBQ Chicken Flatbread Pizza at a minimum internal food temperature of 140 ° F.

9. * Record temperature of product on temperature log sheet.

10. Serve the Teriyaki BBQ Chicken Flatbread Pizza with a gloved hand or a spatula. One half pizza (2 slices) per serving.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Place baking paper on sheet pans.

5. Place frozen chicken strips onto sheet pans in a single layer. Cover the sheet pans with plastic wrap and allow the chicken to thaw under refrigeration overnight.

6. Combine the thawed chicken strips, teriyaki sauce, BBQ sauce and the BBQ dry seasoning in a mixing bowl to coat the chicken. Transfer to an appropriate storage container, cover and hold under refrigeration until ready to use.

7. Record temperature on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all the vegetables.

5. Combine all the diced vegetables in a stainless steel bowl and mix well.

6. Arrange the diced vegetables onto sheet pans in a single layer.

7. Place the diced vegetables into a preheated 350 ° F convection oven, or a 375 ° F standard oven, and roast until tender, for approximately 10 – 12 minutes. Record temperature on temperature log sheet.

8. Cool the vegetables under refrigeration, uncovered, bringing the temperature down to 40°F within 6 hours.

9. Once the vegetables are cool, transfer to an appropriate container, cover and hold under refrigeration until ready to use.

10. * Record temperature of product on temperature log sheet.