Prepare biscuit mix according to package directions; divide dough into approximately 20separate pieces. Roll out each dough piece to ¼ inch thick or less on a well-floured surface. Liberally dock dough.
Transfer to a sheet pan lined with parchment paper. Brush lightly with olive oil. Season with salt and black pepper to taste, and Italian seasoning. Bake at 450°F for 3minutes (convection 400˚F for 2 minutes). Cool.
Whisk egg yolks in a large bowl. Temper egg yolks by adding a ladle of Alfredo sauce to bowl and whisking in, so as not to cook the eggs. Continue ladling one ladle at a time until a 50:50 ratio is achieved. Add egg mixture and garlic to Alfredo sauce.
For each flatbread, brush Alfredo sauce over par baked biscuit sheet, and top with Pancetta and Parmesan cheese.
Bake for an additional 5–7 minutes, until cheese is melted and sides are lightly browned.
Copyright C.H. Guenther & Son. All Rights Reserved.