Mango-BBQ Pork Flatbread Salad

Mango-BBQ Pork Flatbread Salad
16 servings


Ingredients Weights Measures
prepared pizza dough, 4-oz. balls 4 lb. 16 each
Cooked boneless pork shoulder, shredded 3 lb. -
OPEN PIT Original Restaurant Recipe Barbecue Sauce, divided 40 oz. 1 qt.
fresh mangos, small dice 1 lb. 2-1/2 cups
mesclun salad greens 1 lb. 1 gal.
KRAFT Balsamic Vinaigrette Dressing 4 fl oz 1/2 cup


PLACE pizza dough in lightly oiled pan; cover until ready to use. (Refrigerate if not using within 2 hours.)

COMBINE pork and 2 cups barbecue sauce (or 1 cup barbecue sauce for trial recipe) in large saucepot; gently stir in mangos. Cook on medium-low heat until heated through, stirring frequently. Meanwhile, heat remaining barbecue sauce in separate pan. Keep both warm until ready to serve.

FOR each serving: Roll out and stretch 1 ball of dough into oval-shaped piece, about 16 inches long. Cut 6 diagonal slashes, about 2 inches apart, in dough, being careful to not cut through to bottom of dough. Fry in 350ºF oil until crisp and golden brown on both sides; drain.

TOSS 1 cup salad greens with 1/2 Tbsp. dressing.

PLACE bread on platter; top with salad and 3 oz. pork mixture. Serve with 2 Tbsp. of the warmed barbecue sauce on the side.

Kraft Kitchens Tips

Prepare using roasted chicken.
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Nutritional Information

Nutrition Information

Total fat
 20 g
Saturated fat
 4.5 g
 75 mg
 1410 mg
 86 g
Dietary fiber
 3 g
 25 g
 34 g
Vitamin A
 35 %DV
Vitamin C
 25 %DV
 4 %DV
 10 %DV