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Jammin' Good Flatbreads

Peach Pepper + Ginger BBQ Pulled Pork Flatbread 

Ingredients

  •  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 :

  • 1 Tablespoon Olive Oil
    •
  • ¼ cup Orange Juice
    •
  • 1 cup Sallie’s Greatest Peach Pepper Ginger Jam
    •
  • ½ cup brown sugar
    •
  • 2 Tablespoons apple cider vinegar
    •
  • 3 Tablespoons brown mustard
    •
  • 1 Tablespoon paprika 
    •
  • ¼ teaspoon chili flakes
    •
  • 2 teaspoons kosher salt
    •

    Mix all ingredients in a sauce pan. Cook on low for 20 mins to thicken. Let cool. 

    peach pepper ginger bbq chicken flatbread

     

    Fig Sweet Onion Rosemary Prosciutto Flatbread

    Ingredients:

  •  2 Naan Bread 
    •
  • ½ cup Sallie’s Greatest Fig Sweet Onion + Rosemary Jam
    •
  • 8 oz grated fontina cheese
    •
  • ¼ cup crumbled blue cheese
    •
  • 4 slices prosciutto torn into pieces
    •
  • Baby Arugula
    •
  • 1/3 cup shaved Parmesan cheese
    •
  • 1 tablespoon fresh lemon juice
    •
  • 1 tablespoon olive oil
    •
  • Coarse Salt & Pepper
    •
  • 1 tablespoon balsamic glaze
    •

    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.

    fig sweet onion rosemary prosciutto flatbread

    Blueberry Peach Goat Cheese Flatbread

    Ingredients:

  •  2 Naan Bread 
    •
  • 4 Tablespoons Sallie’s Greatest Peach + Mint Jam
    •
  • 8 oz Goat Cheese
    •
  • 1 cup fresh Blueberries
    •
  • Fresh Mint leaves julienne cut
    •

    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.

     

     

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