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