Sweet Potato Asparagus Flatbread with Goat Cheese

It's been way too long since I've posted a new pizza or flatbread recipe on The Sweets Life. In fact, a quick dig through the archives showed that it's been almost a year...the last flatbread posted was this Bacon Apple Butter Flatbread with Caramelized Onions and Gouda. Pizza's on the menu at least once a month around here, but it's usually a "whatever's in the fridge and can be put on a pizza" type meal, which isn't usually blog-worthy.
This flatbread, on the other hand, is definitely blog-worthy! Inspiration came from Martha Stewart, but I opted to use sweet potato instead of a Yukon gold. The best part of this flatbread was how crispy the crust was. Usually when I make pizza at home, I pre-bake the crust, but only at a temperature of 400F. Little did I know, the secret for the best, crispiest crust lie in a 500F oven!! From here out on I'll bake my pizza at a much hotter temperature! 
The toppings were simple, but satisfying...and not to mention pretty! Skip the red pepper flakes if you have picky palates, but I liked the tiny bit of heat it added to the freshness that the asparagus and sweet potato contribute. Be sure and give this a try while asparagus is in its prime!

One Year Ago: Avocado Egg Salad and Monster Cookies
Two Years Ago: Brownie Macadamia White Chocolate Cookies 
Three Years Ago: Mini Truffle Tarts and Open-Faced Teriyaki Chicken Burgers
Four Years Ago: Lemon Bulgur Salad with Asparagus, Spinach, and Goat Cheese

Sweet Potato Asparagus Flatbread with Goat Cheese
adapted from Martha Stewart Everyday Food April 2012

Ingredients:
-all-purpose flour, for rolling
-1 lb pizza dough, divided into two equal pieces
-1/4 cup extra-virgin olive oil, divided
-2 small sweet potatoes, peeled and thinly sliced
-coarse salt, ground pepper, and red pepper flakes
-1 lb asparagus, trimmed and shaved with a vegetable peeler
-4 oz fresh goat cheese, crumbled

Instructions:
-Preheat oven to 500F. Line two baking sheets with parchment paper and set aside. Roll each dough ball out on a floured surface to form thin ovals. Transfer each to prepared baking sheets.
2. Brush each flatbread crust with 1 tbsp olive oil. In a medium bowl, toss sweet potato slices with 2 tsp oil. Top flatbreads with potatoes and season with salt and pepper. Bake for 12 minutes, rotating sheets halfway through.
3. Remove baking sheets from oven. Toss asparagus with 2 tsp oil and season with salt and pepper. Top flatbreads with asparagus and sprinkle with red pepper flakes. Bake for 5 minutes. Remove flatbreads, top with goat cheese, and bake for an additional 3 minutes. Cut into wedges and serve.