BBQ Flatbread
Forget pizza night—there’s a new flavor in town! Introducing our latest creation, this BBQ flatbread featuring Lone Peak Ground Bison. Picture this: crispy flatbread topped with a delightful blend of sweet and tangy barbecue sauce, but here’s the twist—it’s all about the bison!
Bison meat isn’t just a leaner alternative to beef; it’s a nutritional powerhouse packed with high-quality protein, iron, and B vitamins, bison brings a unique depth to this dish. Plus, it’s lower in fat and boasts healthy omega-3 fatty acids for added heart-healthy benefits.
Combining the savory ground bison with this mouthwatering sauce, creamy goat cheese, a drizzle of balsamic, and fresh basil, creates a symphony of flavors that’ll leave you craving more. Not only does this flatbread satisfy your taste buds, but it also offers a healthier twist on your usual pizza night.
BBQ Flatbread
Ingredients
- 16 oz Lone Peak Ground Bison
- 1 shallot - minced
- 3-4 cloves garlic - minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1 cup ketchup
- 2 flatbreads
- 1/2 cup red onion - diced
- 1/2 cup tomato - diced
- 1/2 cup goat cheese - crumbled
- 3-4 basil leaves - chiffonade
- 1-2 tablespoons balsamic reduction - drizzle optional
Instructions
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In a large skillet over medium-high heat, add the ground bison and cook until lightly browned and starting to crumble. Then stir in the minced shallot, garlic, salt, and pepper. Continue to cook until the bison meat is browned and the shallot has softened.
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Stir in the brown sugar, mustard, Worcestershire along with the tomato sauce. Stir until combined then simmer for 5-10 minutes or until the liquids have started to cook off.
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When the liquids have reduced in the pan by about half, stir in the ketchup. Continue cooking until the sauce has darkened in color and is fragrant - about 10-15 more minutes. Then remove from the heat and cool for 10 minutes.
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Preheat the oven to 425°F. Spread about ½ of the bison sauce on each flatbread (about ½ - ¾ cup on each), leaving about a half-inch crust on all sides. Sprinkle on the goat cheese, red onion, and tomato chunks.
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Bake until the crust is golden and the goat cheese is just starting to melt - about 8-12 minutes.
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Remove the flatbread from the oven and allow to cool for 10 minutes prior to cutting for the best, slice-able bites. Drizzle with balsamic reduction and freshly chiffonade basil. Serve warm and enjoy!
Recipe Notes
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