Pulled Pork Flatbread with Mango Chutney
This is officially my new favorite way to devour pulled pork. I’m serious, I can’t even begin to convey how much I love this flatbread. All of the layers of flavors on top of a perfectly crisp flatbread makes this dish a must have for anyone who loves pulled pork.
It is officially the best flatbread I’ve ever made or eaten. I know that sounds like I am tooting my own horn a bit, but you just have to trust me on this one. You HAVE to have it. It’s crispy and chewy, with savory, sweet, and spicy notes flowing through every single bite. Plus just look at all these gorgeous colors! It’s like eating a piece of art – messy, delicious, edible art.
INSTRUCTIONS: Preheat oven to 400 degrees. To make the mango chutney, combine mango, ginger, garlic, red pepper flakes, onion, sugar, salt, white wine vinegar, and water in a medium saucepan. Bring mixture to a boil, then reduce to a simmer. Simmer for approximately 1 hour over low heat, stirring occasionally. Allow to cool completely. Note this chutney can be made and refrigerated in an airtight container up to 1 day ahead.
To make the bbq mayonnaise, combine barbecue sauce, mayonnaise, and Sriracha in a small bowl. Whisk to combine and season with salt and pepper to taste.
Roll out pizza dough on a greased rimmed baking sheet and form a rectangle. Pre-bake the crust for 7 minutes. Remove from the oven and top with pulled pork. Return to the oven and cook for 6-8 minutes until warmed through.
Add shredded cabbage and mango chutney evenly across the top of the flatbread. Drizzle over bbq mayonnaise. Serve immediately with extra sauce if desired.
Photos & Recipe by Meghan Bassett
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