I had about a half pound of left over pulled pork in the freezer. Store bought flatbread spread with sugar free BBQ sauce, layered on the shredded pork then topped with about 4 oz of grated mozzarella and a dusting of Parmesan. Then topped with thinly sliced red onion and a couple shakes of Italian seasoning. Baked directly on the oven rack at 425 for 8 minutes then slide a baking sheet under and cook for another 2-3 minutes until the cheese is melted. Paired with St. Bernardus Belgian Wit and accompanied by Ben Sollee “Time on Hold”
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I had about a half pound of left over pulled pork in the freezer. Store bought flatbread spread with sugar free BBQ sauce, layered on the shredded pork then topped with about 4 oz of grated mozzarella and a dusting of Parmesan. Then topped with thinly sliced red onion and a couple shakes of Italian seasoning. Baked directly on the oven rack at 425 for 8 minutes then slide a baking sheet under and cook for another 2-3 minutes until the cheese is melted. Paired with St. Bernardus Belgian Wit and accompanied by Ben Sollee “Time on Hold”
Looks amazing!