| Ingredient | ULF # | Portion |
|---|---|---|
| Stonefire 13' x 5' Thin Oval Flatbread | 786861 | 1 each |
| Santa Lucia 75% Canola /25% Extra Virgin Olive Oil Blend | 267741 | 5 Tbsp. |
| Sauce Craft Nashville Hot Sauce | 463596 | 2 oz. + 2-3 Tbsp. |
| Capital City Fruit Red Onion | 138629 | 1/4 cup prepared, caramelized |
| Hoffman Hot Pepper Jack Cheese | 212037 | 3 oz., shredded |
| Cloverdale Fully Cooked Pulled Pork | 553544 | 4 oz. |
| Jones Fully Cooked Bacon Topping | 562112 | 2 Tbsp. |
| Diamond Crystal Kosher Salt | 308709 | as needed |
| Baron Spices Ground Black Pepper | 280898 | as needed |
| Hidden Valley Original Ranch Dressing | 270120 | 2-3 Tbsp. |
| Capital City Fruit Fresh Basil | 133025 | 2 Tbsp., julienne |
Brush on the canola oil on the flatbread then spread on the Nashville hot sauce. Top with the caramelized onions, cheese, pulled pork and bacon. Sprinkle with salt and pepper. Bake in a 450° F degree oven until cheese is melted. 6-7 minutes approx. Cut the flatbread into 8 equal squares. Sprinkle the basil over the top and drizzle the additional Nashville Hot sauce along with the ranch dressing all over the surface of the pizza.
