Spring Scoop

Gluten Free Sweet Potato Flatbread with Bacon Jam & Grilled Chicken Meal Kit


  • 2 ea. Chef's Line® Gluten-Free Sweet Potato Flatbread
  • 1 bag Patuxent Farms® All Natural Sliced Fire Grilled Chicken Breast
  • 3 oz. Metro Deli® Uncured Bacon Jam
  • 8 oz. Roseli® Shredded Mozzarella & Provolone 5 Cheese Blend
  • 2 oz. Cross Valley Farms® Fresh Green Onions, sliced
  • 4 oz. Rykoff Sexton® Roasted Vine Riped Tomatoes, defrosted and drained
  • 4 oz. Chef's Line Parmesan Peppercorn Compound Butter
  • 4 ea. Monogram® Black Portion Souffle 4 Ounce Cup
  • 1 ea. Monogram Tamper Evident Bag


  1. Preheat oven to 425°F.
  2. Spread softened compound butter lightly over the flatbread pizza.
  3. Top pizza with cheese and spread bacon jam, green onions, grilled chicken and roasted tomatoes around the pizza.
  4. Bake pizza directly on the oven rack until crust is crispy and cheese has turned golden brown, 10-12 minutes. 
  5. Allow pizza to rest for a minute before cutting.

Serves 2

By Chef Jeremy DeRango, Brands Sous Chef, Rosemont, IL

*Milk, eggs, honey and beeswax permitted; no other ingredients of animal origin. Reasonable efforts to avoid cross-contact with other animal-based ingredients.