1 Kronos 4″ x 11″ Flatbread, Grilled
3 oz KronoBROIL® Gyros Slices
3 oz Mushroom Tapenade*
1 oz Rosemary Potatoes*
1/4 cup Colby Jack Cheese, Shredded
1 oz Siracha White Satin Sauce*
2 cup Mushrooms Buttons, Minced
1 cup Yellow Onions, Small Diced
2 Tbs Garlic Cloves, Minced
1 Tbs Fresh Thyme, Minced
1 Tbs Olive Oil
1/4 Tsp Kosher Salt
1/8 Tsp Black Pepper
1 Tsp Lemon Zest
3 cups Yukon Gold Poatoes
1 Tsp Kosher Salt
1/4 Tsp Black Pepper
1/4 Tsp Garlic Powder
1 Tbs Fresh Rosemary, Minced
1 Tbs Olive Oil
2 cup Kronos White Satin Sauce
1/2 cup Siracha
Spread the tapenade on the flatbread. Add the sliced potatoes, KronoBROIL®, the cheese and bake to warm the ingredients. Squeeze on a drizzle of the sauce.
Heat a large saute pan over medium high heat. Add the olive oil and preheat the oil. Add the mushrooms and saute until they are golden brown. Next add the onions and cook until they are transluscent. Now add the garlic and cook until the aromas begin to release. Remove the mixture from the heat and add the thyme, salt, black pepper and lemon zest. Let cool and set aside for pizza assembly.
Using a mandolin, slice the potatoes as thin as possible. Soak the potatoes in cold water to remove some of the starch from them. Drain the potatoes and dry them well. Put them into a mixing bowl and add the olive oil. Arrange the potatoes in a single layer on a parchement lined sheet pan and sprinkle them with the salt and pepper and rosemary. Add another sheet of parchment and put another sheet pan over it sandwhiching the potatoes to keep them flat. Bake in the oven at 350˚ degrees for 10-15 minutes until the potatoes are cooked. Remove the potatoes from the oven and let them cool before transferring them to another container for pizza assembly.
Mix ingredients until smooth. Put into a squeeze bottle.