Double Decker Flatbread


  1. To make pizza dough, in a stand mixer with a dough hook, combine the first 6 ingredients. Mix on low speed for 2 minutes, then on medium speed for 4 minutes. Dough should not be sticky to the touch; add a few drops of water if too sticky, or more wheat flour if too wet. Form dough ball and transfer to a lightly oiled bowl (or use nonstick spray), cover with plastic wrap, and place in a warm area of the kitchen to proof. Dough should double in size in 20–30 minutes.
  2. Meanwhile, combine White Cheddar Cheese Sauce and Roasted Garlic Flavor Concentrate in a bowl. Reserve refrigerated.
  3. Preheat oven to 400°F. Deck oven preferred, or preheat an upside-down sheet tray in the oven to act as a deck.
  4. Split the dough into 4-oz sections. Roll out 2 of the sections into long, similarly sized and shaped ovals. Wrap the remaining dough sections and reserve for other orders.
  5. To assemble, spread half the garlic cheddar sauce across one of the flatbreads, leaving a 1/2-inch edge. Place remaining flatbread over the top, and using a fork, press the edges together. Top with tomato sauce and sprinkle onions, mushrooms, chicken breast, mozzarella cheese, and lemon zest over the flatbread. Bake for 5–8 minutes or until cooked through. Slice into strips and drizzle with warmed remaining cheddar sauce.


  • 1 cup Wheat flour, bread, unenriched
  • 1 cup flour, all-purpose , bread flour
  • 2 1/4 tsp yeast, instant
  • 1/2 tsp Kosher salt
  • 1/2 tsp oil, olive
  • 8 fl oz water, warm
  • 1/2 cup Chef-mate® ¡Que Bueno! White Cheddar Cheese Sauce
  • 1/2 tsp Minor’s® Roasted Garlic Flavor Concentrate Gluten Free
  • 1/4 cup tomato, sauce, canned, no salt added
  • 1/2 oz onion(s), red, silvered
  • 1 oz button mushrooms, sliced
  • 2 oz chicken breast, fillets, roasted, diced
  • 2 oz cheese, mozzarella, part skim milk, low moisture, shredded
  • 1 ea lemon zest