Sweet Potato Flatbread with Sage and Ricotta
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This sweet potato flatbread combines vibrant colors and flavors with creamy ricotta, earthy sage, and tender Swiss chard for a stunning vegetarian entree.
Ingredients
Units
Scale
- 1 large sweet potato, cut into 1/8-inch thick rounds
- Extra virgin olive oil (EVOO)
- 1 clove garlic, minced
- 1 lb bunch Swiss chard, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1 lb pizza dough
- 1/2 cup ricotta cheese
- 1/4 cup fresh sage leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Add the sweet potato slices to a medium pot of salted water and bring to a boil. Cook for 3-5 minutes, until the sweet potatoes are not fully cooked but al dente. Remove the sweet potatoes to a paper towel and pat dry.
- In a large skillet, heat 1 T EVOO over medium heat. Add the minced garlic and sautee for 2 minutes. Add the Swiss chard leaves, salt and pepper sautee, about 5 minutes until wilted. If need be, add a few spoonfuls of hot water to speed up the wilting. Remove from heat and set aside.
- Heat another 1 T EVOO in the same skillet over medium heat. Add the sliced red onion, salt and pepper, and sautee for 3-5 minutes until softened. Remove from heat and set aside.
- On a floured surface, roll out the pizza dough with a floured rolling pin from the center outward. Feel free to make whatever 1/4-inch thick freeform shape you would like. Brush a baking sheet with EVOO (or feel free to use a pizza stone if you have one). Transfer the flattened dough to the oiled baking pan and brush the surface with 1 T EVOO. Scatter dollops of the ricotta atop the surface and spread with a spatula, leaving a 1-inch border for the crust. Evenly sprinkle the Parmigiano Reggiano cheese on top. Cover the cheeses with the sliced sweet potatoes, swiss chard, and sauteed red onions. Sprinkle with the chopped sage leaves, salt, pepper and a drizzle of EVOO. Bake for about 12-15 minutes, or until the crust is golden.
Notes
For a crispier crust, pre-bake the dough for 5 minutes before adding toppings. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness. Substitute kale for Swiss chard if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 grams
- Sodium: 450 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 15 mg
