Sweet Potato and Goat Cheese Fall Flatbread

Sweet Potato and Goat Cheese Fall Flatbread

Course: Appetizer, Snack, Lunch, Dinner

Ingredients:

For the Flatbread:

• 1 pre-made pizza dough or flatbread (store-bought or homemade)

• 2 tablespoons olive oil

• 1 clove garlic, minced (optional, for brushing on the crust)

• 1 cup shredded mozzarella cheese

For the Toppings:

• 1 cup sweet potato, peeled and diced into small cubes

• 1/2 cup red onion, thinly sliced

• 1/2 cup goat cheese, crumbled

• 2 tablespoons fresh sage leaves, chopped

• 2 tablespoons balsamic glaze, for drizzling

• 1 teaspoon cinnamon

• Salt and pepper to taste

Instructions:

1. Preheat your oven to the temperature specified on the pizza dough package or recipe (usually around 425°F/220°C).

2. Place the diced sweet potato on a baking sheet. Drizzle with olive oil, season with cinnamon, salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes or until the sweet potato is tender and slightly caramelized.

3. Place the flatbread on a parchment paper lined baking sheet or pizza stone. If using store-bought dough, follow the package instructions for pre-baking, if required.

4. In a small bowl, mix olive oil with minced garlic. Brush the edges of the dough with this mixture for added flavor.

5. Sprinkle the shredded mozzarella cheese evenly over the flatbread.

6. Distribute the roasted sweet potato, thinly sliced red onion, and crumbled goat cheese over the cheese-covered flatbread.

7. Bake the flatbread in the preheated oven according to the dough instructions or until the crust is golden and the cheese is melted and bubbly.

8. Remove the flatbread from the oven and sprinkle fresh chopped sage over the top.

9. Drizzle balsamic glaze over the entire flatbread for a sweet and tangy finish.

10. Allow the flatbread to cool for a minute, then slice it into pieces. Serve warm.