Beef up your flatbreads with some BBQ brisket and onion petals in this quick and easy recipe.
This week we’ve added honey wheat lavash bread, unsweetened cinnamon applesauce, fresh peeled beef tri tips, pepper jack cheese and much more.
Pizza redefined – made with real, on-trend ingredients on a crisp, golden flatbread. Perfect as an entree or a shareable appetizer. A meat-lover’s masterpiece.
This week we’ve added 11 new items to inventory including turmeric spice, Virginia baked ham, rustic sub rolls and more…
Last month the Maine School Nutrition Association (MSNA) invited Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!
Plump, meaty kalamata olives and fresh, salty feta layered with caramelized onions create a savory white pizza rich with Mediterranean charm.
Happy 4th of July! This week we’ve added 2 new items to our inventory including bbq chicken tornado and more…
Classic Hawaiian flavors on a crispy baked flatbead.
This trendy take on breakfast pizza is a sure-fire patron pleaser. Featuring flatbread with marinara sauce, mozza-cheddar cheese blend, sautéed peppers and onions, scrambled eggs and crispy bacon.
There’s endless combinations for what can go into a great panini – this just happens to be one of our favorite recipes – it also happens to be a healthy lunch option.
Applewood smoked bacon with roasted tomatoes, frisee and a fried egg sunny side up.
Loaded with green onions, celery, chunky blue cheese, and savory grilled chicken, deliciously nestled on a bed of Sweet Baby Ray’s Buffalo Wing Sauce… this flatbread is part pizza, part ultimate buffalo wing experience, that’s alllll good!
Crispy flatbread topped with Sweet Baby Ray’s Garlic Parmesan Sauce, shredded mozzarella, and tomato bruschetta, garnished with basil. This refreshingly-fresh dish menus well as an appetizer or vegetarian lunch option. The classic bruschetta look is perfectly complimented by the rich garlic flavor.