BBQ Bison Flatbread
Move over, pizza night—there’s a new flavor on the block! This barbecue flatbread combines crisp and crunchy flatbread with sweet and tangy barbecue sauce with a twist: it uses bison! Bison meat is not only a leaner alternative to beef, but it also makes for the perfect base for many sauces.
Bison, a North American native, has been a valued source of nutrition for centuries. Its meat is rich in essential nutrients, including high-quality protein, iron, and B vitamins. Compared to beef, bison offers lower fat content and higher amounts of healthy omega-3 fatty acids, which are beneficial for heart health.
The sauce alone is enough to create an incredible flatbread—but once paired with goat cheese, drizzled with balsamic, and topped with basil, you’re looking at a dish that is out-of-this-world delicious. This combination not only pleases the palate with its layers of flavor but also offers a healthier twist to your usual pizza night, making it a guilt-free indulgence that doesn’t skimp on taste.
BBQ Bison Flatbread
Ingredients
- 16 oz Great Range Brand Ground Bison
- 1 shallot - minced
- 3-4 cloves garlic - minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1 cup ketchup
- 2 flatbreads
- 1/2 cup red onion - diced
- 1/2 cup tomato - diced
- 1/2 cup goat cheese - crumbled
- 3-4 basil leaves - chiffonade
- 1-2 tablespoons balsamic reduction - drizzle optional
Instructions
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In a large skillet over medium-high heat, add the ground bison and cook until lightly browned and starting to crumble. Then stir in the minced shallot, garlic, salt, and pepper. Continue to cook until the bison meat is browned and the shallot has softened.
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Stir in the brown sugar, mustard, Worcestershire along with the tomato sauce. Stir until combined then simmer for 5-10 minutes or until the liquids have started to cook off.
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When the liquids have reduced in the pan by about half, stir in the ketchup. Continue cooking until the sauce has darkened in color and is fragrant - about 10-15 more minutes. Then remove from the heat and cool for 10 minutes.
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Preheat the oven to 425°F. Spread about ½ of the bison sauce on each flatbread (about ½ - ¾ cup on each), leaving about a half-inch crust on all sides. Sprinkle on the goat cheese, red onion, and tomato chunks.
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Bake until the crust is golden and the goat cheese is just starting to melt - about 8-12 minutes.
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Remove the flatbread from the oven and allow to cool for 10 minutes prior to cutting for the best, slice-able bites. Drizzle with balsamic reduction and freshly chiffonade basil. Serve warm and enjoy!
Recipe Notes
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