sweet potato flatbread

Sometimes recipes are concocted from a lack of groceries and a lack of interest to go shopping for said groceries. Call it laziness or call it creativity - but either way it resulted in an amazing flatbread in my kitchen this week. 

I couldn't get over how well the flavors worked together - the sweetness of the potatoes and onion + the saltiness of the cheeses + the earthy the herbs = happy taste buds. I also couldn't get over the pretty colors that topped my homemade whole wheat crust. Bright orange, bold purple, and deep greens made this pizza almost too pretty to eat. Almost. 

I really love cooking. Just in case you didn't know. 

yum. 

Here's what you'll need... 

for the pizza dough

2 cups whole wheat flour

1 1/2 cups all purpose flour
1 1/2 cups warm water
1 packet yeast 

1 tablespoon honey

1 teaspoon salt

1 tablespoon olive oil 

for the toppings

1 sweet potato, peeled and chopped 

1/4 large red onion, chopped
2 cloves garlic, minced

1/4 cup parmesan cheese, shredded

1/4 cup mild white cheddar cheese, shredded

1/2 cup crumbled gorgonzola 

1 tablespoon fresh sage, chopped 

1 tablespoon olive oil

1 teaspoon dried parsley
salt and pepper to taste

Here's what to do... 

Add yeast, honey, and warm water to bowl of a stand up mixer, fitted with dough hook attachment. 

Let yeast begin to react, about 10 minutes. 

Add salt and olive oil, and then slowly add flours, leaving 1/4-1/2 cup of all purpose flour aside for kneading dough. Once flour has been incorporated and dough is smooth and elastic, remove from bowl and incorporate remaining flour while kneading. Once dough is very smooth, place in a large bowl and allow to rise for about 1 hour. 

Once dough is done rising, knead down and roll out to form flatbread {shape doesn't matter!}. This is enough dough for two large flatbreads/pizzas. 

While dough is rising, preheat oven to 400 degrees. Add chopped sweet potato, onion, garlic and sage to large roasting pan and coat with olive oil {salt and pepper to taste} and toss. Roast for about 25 minutes, until sweet potatoes are cooked through {easily pierced with a fork}. 

Increase oven temperature to 450 degrees and bake rolled dough for about 10 minutes, until slightly browned. 

Remove from oven and top flatbread with cheddar/parmesan cheese and then sweet potato mixture. Sprinkle gorgonzola over pizza and finish with parsley. Bake for 15 minutes, until cheese is melted and bubbly and crust is nicely browned.