TOMATO JAM AND BACON GRILLED FLATBREAD
Yield: 35 servings
|Angela MiaŽ Diced Tomatoes in Juice, undrained||27000 37854||1 (#10) can|
|Finely chopped yellow onion||1-3/4 cups|
|Granulated sugar||1-3/4 cups|
|Balsamic vinegar||2/3 cup|
|Chopped thick-cut bacon||2 lb|
|PAMŽ Saute & Grill Spray, as needed||64144 63111|
|Ready to bake pizza dough||3-1/2 lb|
|Baby spinach leaves||3-1/2 cups|
|Shaved Parmesan cheese||1-3/4 cups|
- Add undrained tomatoes, onion, sugar and vinegar to large saucepan; bring to a boil. Heat over medium heat until liquid is reduced to a jam-like consistency, about 30 minutes, stirring occasionally. Remove from heat and set aside. Heat large skillet over medium heat. Add bacon and cook until crispy, about 6 minutes. Drain and set aside.
- Spray cold grates of gas grill with grilling spray. Preheat grill for medium heat. Spray rimless baking sheet with grilling spray. Divide dough into 7 portions; roll each into a 14-inch rectangle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side.
- Spread tomato jam evenly on each flatbread; top with bacon, greens and cheese. Cut each flatbread into 5 slices.