Peach Pepper + Ginger BBQ Pulled Pork Flatbread
- 2 Naan Bread
- ¼ cup Peach Pepper Ginger BBQ sauce (recipe below)
- 8 oz grated mozzarella cheese
- 1 cup pulled pork
- ¼ cup bacon crumbled
- ¼ thin sliced red onion
- 2 Tablespoons chopped cilantro
Spread the Peach Pepper Ginger BBQ sauce on the Naan bread. Then top with mozzarella cheese, pulled pork, bacon and red onion. Reserve ¼ cup of cheese to top flatbreads. Bake at 375 degrees for 15 to 20 mins until cheese melts. Drizzle a little PPG BBQ sauce and sprinkle with the cilantro. Delicious!
Peach Pepper Ginger BBQ Sauce :
Mix all ingredients in a sauce pan. Cook on low for 20 mins to thicken. Let cool.
Fig Sweet Onion Rosemary Prosciutto Flatbread
Spread a thin layer of Fig Sweet Onion + Rosemary Jam on the Naan bread. Then top with fontina and blue cheese. Bake at 375 degrees for 15 to 20 mins until cheese melts. Make a salad with the Arugula, lemon juice, olive oil, salt & pepper. Top flatbread with Arugula salad, prosciutto and shaved Parmesan cheese. Drizzle with balsamic glaze. Cut and serve.
Blueberry Peach Goat Cheese Flatbread
Spread Sallie’s Greatest Peach + Mint Jam on the Naan bread. Then top with Blueberries and pieces of Goat Cheese. Bake at 375 degrees for 15 to 20 mins until cheese melts. Sprinkle with the fresh mint slices. Delicious! Perfect for a vegetarian appetizer.