Mediterranean Flatbread Pizza
- 1 carton (2.25 pounds) Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper
- 3½ quarts hot water (Max 190°F)
- 1 pint pasteurized egg whites (Whisked to a froth)
- 3 pounds hummus
- 1½ pounds marinated artichoke hearts (Quartered)
- 1 pound sun-dried tomatoes (Roughly chopped or halved depending on taste)
- 1 pound kalamata olives (Pitted, halved, and drained)
- 1 bunch parsley (Washed and roughly chopped, rinsed, and dried for garnish)
- Preheat convection oven to 450°F.
- Refresh the Idahoan® SHREDS Hearty Cut Hash Browns per package instructions.
- Place the egg whites into a mixer and whisk until frothy (to break up the whites only). Once egg whites are frothy, add the shreds and fold until well coated with egg white.
- Using parchment-lined sheet pans, create three flatbreads the length of the sheet pan and approximately 6-inches wide. Place into your preheated oven and bake for about 15 minutes until golden and crisp.
- Once baked, top each flatbread with hummus, artichokes, sun-dried tomato, and olives, and finish with the parsley. Slice and serve.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11301
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