Ingredients
Korean BBQ Gyro Flatbread
- 4 each Kontos® Oval Tandoori Nan
- 0.25 cup(s) Olive Oil
- 0.75 cup(s) Korean BBQ Sauce
- 0.5 cup(s) Mozzarella Cheese Shredded
- 8 oz Kontos® Off the Cone Gyro Thawed, Chopped
- 0.5 cup(s) Red Onion Thinly Sliced
- 0.5 cup(s) Pickled Carrot Ribbons
- 4 tsp(s) Scallions Thinly Sliced, Bias Cut
- 2 tsp(s) Toasted White Sesame Seeds
Pickled Carrot Ribbons
- 2 cup(s) Carrots Fresh, Mandolin Sliced Lengthwise
- 1.5 cup(s) Rice wine Vinegar
- 1 cup(s) Granulated Sugar
- 3 each Black Peppercorns
- Bay Leaves
Instructions
Korean BBQ Gyro Flatbread
- Pre-heat a convection oven to 450 degrees.
- Place flatbreads, on a sheet pan lined with parchment paper.
- Brush the top of each flatbread with 1Tbsp(s) of olive oil.
- Spread each flatbread with 3 Tbsp(s) of Korean BBQ Sauce, 2 Tbsp(s) of shredded mozzarella, 2 oz. of sliced gyro, and 2 Tbsp(s) of sliced red onion.
- Bake for 10 minutes or until bread is golden and cheese is bubbly.
- Garnish each flatbread with 2 Tbsp(s) of pickled carrot ribbons, 1 tsp(s) of sliced scallions, and 1/2 tsp(s) of toasted white sesame seeds."
Pickled Carrot Ribbons
- Add all ingredients except for carrots to a medium sauce pot set over medium-high heat.
- Bring the mixture to a boil while whisking periodically to prevent burning.
- Add the carrots to heat-safe container and continue by pouring the rice wine mixture over the carrots.
- Allow to cool to room temperature, cover and refrigerate until needed. "
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