Ingredients
| Vegetable oil | 1 ounce |
| Onion, diced small and sauteed soft with oil | 20 ounces |
| Sugar | 2 tablespoons |
| Rosemary, fresh minced | 1 tablespoon |
| Lemon zest, fresh | 4 tablespoons |
| Whole grain flatbread, 2 oz | 50 each |
| Wild blueberries, thawed/drained(6 pounds, 11 ounces) | 6.7 pounds |
| Mozzarella cheese, shredded(6 pounds, 4 ounces) | 6.25 pounds |
Instructions
- Dice onion. Pull fresh rosemary leaves off stem and mince. In a sauté pan, slowly caramelize onion in oil with sugar and rosemary. Zest/grate fresh lemon rind.
- Place frozen flatbread squares on sheet pan; cut 2 to fit along the edge. Assemble pizza; spread cooled onion as the sauce layer.
- Spread ⅓ of the cheese across the pizza.
- Portion Wild Blueberries, ½ cup per flatbread.
- Add remaining cheese for 2 oz. total per flatbread. Bake at 350°F, 5-7 minutes until cheese is melted and record temp at 135°F.
Recipe Notes
Critical Control Points for Food Safety: Heat to 135°F, hold hot until service.
Equipment & Utensils:
- Sheet pan
- Chef’s knife
- Cutting board
- Measuring spoons
- Cups
- Scale