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Barbecue Flatbread Salad

Barbecue Flatbread Salad
 
Yield:
32 servings, 1/2 flatbread each

Ingredients

Ingredients Weights Measures
prepared Pizza Dough 9 lb. 16 each
OPEN PIT Hickory Smoke Barbecue Sauce 1.25 lb. 2 cups
fresh asparagus spears, small, grilled 2 lb. 80 each
OPEN PIT Hickory Smoke Barbecue Sauce 3.3 oz. 1/3 cup
baby arugula 8.5 oz. 3 qt.
Sliced prosciutto, fried crisp 1 lb. -
hard-cooked eggs, chopped 1.75 lb. 16 each

Directions

FOR each flatbread: Roll out 1 dough ball to 1/2-inch thickness. Grill dough on high heat until crisp on both sides. Brush with 2 Tbsp. barbecue sauce.

CUT 5 asparagus spears into 2-inch pieces and toss with 1 tsp. barbecue sauce; set aside. Top each flatbread with 3/4 cup arugula, 1 oz. prosciutto slices, reserved asparagus and 1 egg.

Kraft Kitchens Tips

Serving Suggestion
Drizzle with additional barbecue sauce.
K:64833v01:161994
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Nutritional Information

Nutrition Information

Calories
 440
Total fat
 9 g
Saturated fat
 1.5 g
Cholesterol
 105 mg
Sodium
 1190 mg
Carbohydrate
 73 g
Dietary fiber
 3 g
Sugars
 9 g
Protein
 21 g
Vitamin A
 10 %DV
Vitamin C
 6 %DV
Calcium
 4 %DV
Iron
 6 %DV