Of course you know by reading this blog that I like to eat! I also really like to cook and I one of my goals for this blog is to showcase more recipes that use some local products in them.
This recipe uses local Firebug Grill’n BBQ sauce made by Shannon Kimball of Lee’s Summit. It also uses local flour from Heartland Mill and Olive oil from the Tasteful Olive.
Crisp Rosemary Flatbread Crust:
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil
Firebug BBQ Sauce to taste
Preheat oven to 450°F.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Roll out on a sheet of parchment paper into a rectangle (shape can be rustic; dough should be thin).
Spread a thin layer of Firebug BBQ sauce over rolled out crust. Leave rectangle on parchment and place onto baking sheet and par- bake until pale golden 6- 8 minutes.
Sauté Grilled Chicken Strips add BBQ sauce to taste and toss to coat. Spread evenly over par- baked crust. Drizzle separate skillet with olive oil and sauté onions until caramelized. Spread caramelized onions over chicken, top with desired amount of cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.
This sauce is a bit on the sweeter side and has a hint of cinnamon. Kimball has been making his sauce for about 3 years and has won numerous awards. Firebug Grill’n Sauce can be purchased at A Thyme for Everything, Lee’s Summit Hy-Vee stores, Cockrell’s Mercantile and R.A. Long’s, in addition to several other Kansas City metro area stores. For more information, or a complete list of stores, visit www.firebugbbq.com.
If you have got a great local food find in Kansas City, email me.
In Good Taste,