Ingredients
Recipe Yield:
| Amount |
Item |
| 1 qt |
Hot water (180°-190°F) |
| 1 bag |
Foothill Farms® Bourbon Flavor Sauce Mix (#S075) |
| 1 each |
RTU rectangle flatbread, 12” x 8”, 1/8” thick |
| 1/2 C |
Butternut squash, small dice, roasted to soft |
| 1/4 C |
Mission figs, dried, sliced crosswise into small rounds |
| 1/4 C |
Goat cheese, crumbles |
| 1 Tbsp |
Lemon juice, fresh squeezed |
| 2 Tbsp |
Olive oil |
| 1 pinch |
Kosher salt |
| 1 C |
Baby arugula, washed |
| 1 C |
Baby spinach, washed |
Instructions
- Prepare Bourbon Sauce by pouring hot water into mixing container. Pour contents of Bourbon Sauce Mix (12.32 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
- Evenly spread 4 Tbsp of prepared Bourbon Sauce over the flatbread, ensure the entire flatbread to outside edge is covered. Cover and refrigerate remaining sauce.
- Evenly place butternut squash, mission figs and goat cheese over sauced flatbread.
- Bake in 350°F convection oven for 10 minutes. (Tip: Try cooking in a wood-fired oven.)
- While pizza is baking, prepare salad. In a small bowl, whisk together the lemon juice, olive oil and salt. Toss with arugula and spinach. Set aside.
- Remove flatbread from oven. Drizzle 1 oz more Bourbon Sauce over the entire pizza (hint: may work best if sauce is placed in a squeeze bottle).
- Slice flatbread pizza into 8 (approx. 3” x 4”) square-shaped pieces.
- While keeping pizza intact, mound arugula/spinach salad on the center of the pizza.
