For the FlatBread:
Any old store-bought flatbread will do, maybe grab some from your local bakery? Or if you're feeling like you're in a 'from scratch' kinda zone, let's do this! If not, skip down to the pork prep.
1.75tbsp dry active yeast
1.75c warm water divided
1 tbsp sugar
3tbsp olive oil
Add 1/2 the warm water, yeast, sugar, and salt to a mixing bowl and let sit for 5mins so the yeast can activate and start to foam.
After the yeast has done its thing and got all foamy-like, mix in your flour and olive oil. Add the remainder of the water until you get a sticky but workable dough. Work the dough into a ball, place in a lightly oiled mixing bowl, cover, and let rise until it doubles in size.
Once the dough has finished rising, punch it down and start to knead it. the dough should be ready when it springs back when pressed. Divide the dough into 4 pieces, roll out into oblong pieces, and grill for a couple of minutes on each side until you see little air pockets form in the dough.
In this recipe, pork tenderloin was used for the flatbread toppings however you can substitute with any meat or tofu for a plant-based version.
Cut pork in 1.5" cubes and place in a Ziploc bag. you want about 5-6 pieces for each flatbread. Add about 2 tbsp of BlackHeart Heat to the bag along with 2 red bell peppers chopped in roughly the same size as the pork. Add 1tbsp of olive oil, 4 cloves minced garlic, 1 minced shallot, 1tbsp of white vinegar, 1tbsp sugar, salt, and pepper. Force the air out of the bag, zip it up, and let that shit marinate for at least 2hrs in the fridge. Once the marination is done, skewer those pieces of tasty meat and bell peppers on 12" bamboo skewers and fire 'em on the grill!
I topped the flatbread with caramelized onions, chiffonade lettuce, and shaved red onions. Excellent additions would be avocado, diced tomatoes, mushrooms, feta cheese. Finish off these tasty snacks with some Add-a-Dabba-Habba and chow down!