Preheat your oven to 400°F (200°C).
Brush each flatbread with olive oil and season with a little salt and pepper.
Preheat a skillet over medium heat. Add the precooked short ribs to the skillet and warm them for about 4-5 minutes, turning occasionally until heated through.
Shred the short ribs using two forks.
Evenly distribute the shredded short ribs over each flatbread.
Sprinkle crumbled Gorgonzola cheese and shredded mozzarella cheese over the short ribs. Add caramelized onions on top.
Place the flatbreads on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly and the flatbreads are crispy.
Remove the flatbreads from the oven and let them cool slightly. Top with fresh arugula.
Drizzle with balsamic glaze.
Ingredients
Directions
Preheat your oven to 400°F (200°C).
Brush each flatbread with olive oil and season with a little salt and pepper.
Preheat a skillet over medium heat. Add the precooked short ribs to the skillet and warm them for about 4-5 minutes, turning occasionally until heated through.
Shred the short ribs using two forks.
Evenly distribute the shredded short ribs over each flatbread.
Sprinkle crumbled Gorgonzola cheese and shredded mozzarella cheese over the short ribs. Add caramelized onions on top.
Place the flatbreads on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly and the flatbreads are crispy.
Remove the flatbreads from the oven and let them cool slightly. Top with fresh arugula.
Drizzle with balsamic glaze.