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
- 1 large sweet potato, cut into 1/8-inch thick rounds
- Extra virgin olive oil (EVOO)
- 1 clove garlic, minced
- 1 lb (450 g) bunch Swiss chard, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1 lb (450 g) pizza dough
- 1/2 cup (125 g) ricotta cheese
- 1/4 cup (60 ml) 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: Baking
- Cuisine: Italian
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
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Frequently Asked Questions
Why does the recipe par-boil the sweet potato slices before putting them on the flatbread?
The 1/8-inch-thick sweet potato rounds are boiled in salted water for 3–5 minutes until al dente — not fully cooked. This head-start ensures they become tender in the 12–15 minutes the flatbread bakes at 450°F without burning the crust. Placing raw slices directly on the dough would leave them undercooked by the time the crust is done.
How do I get a crispier crust?
The notes suggest pre-baking the dough for 5 minutes before adding the toppings, which sets and crisps the base before the moisture from the Swiss chard and sweet potatoes can soften it. The recipe also mentions you can use a pizza stone instead of the baking sheet for even crispier results.
Can I substitute something for the Swiss chard?
Yes — the notes explicitly say you can substitute kale for Swiss chard. Use the same 1 lb and sauté it with the garlic and a splash of water until just wilted, as you would the chard. 
