Beet and Pulled Beef Pizzette

Name: Beet and Pulled Beef Pizzette
Yield: 1 10-oz. serving
Ingredients: Array; Array; Array; Array; Array

Servings

1 10-oz. serving

1 ct. Sweet Beet Whole-Grain Flatbread
2½ oz. Recipe: Piperade Side
1 oz. Brickman's Smoked Gouda Cheese, diced
2 oz. Recipe: Braised Chuck Roll
½ oz. Recipe: Chimichurri

Recipe Preparation

To prepare à la carte:

1. Preheat the convection oven to 400°F.

2. Place the beet flatbread down on a quarter-sized sheet tray lined with parchment paper.

3. In layers, spread 1½ oz. of the piperade pepper sauce down, followed by diced gouda cheese, then 1 oz. of the piperade peppers, and 2 oz. of the shredded beef.

4. Bake for 5 minutes and remove from the oven.

5. Add the chimichurri sauce and cut the pizzette into thirds.

6. Serve immediately.

For additional nutrition information, log in to Cycle Menu Management and search for key name 0204086. Not using Cycle Menu Management? Learn more.