Categories: appetizer
Ingredients
- 1 lb pizza dough
- 1 sweet potato (roughly 10 ounces)
- 1 cup ricotta
- 2 teaspoons fresh thyme
- 1 cup grated parmesan cheese, loosely packed
- 2 oz arugula (two big handfuls)
- Salt and pepper
Directions
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Preheat the oven to 450°F. If you have a baking stone, set it in the oven now.
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Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.
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Peel the sweet potato and slice it into thin 1/8" coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta.
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Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. Sprinkle the entire surface with a little salt.
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Bake for 7 minutes and rotate the flatbread. Bake for another 7-8 minutes until the edges of the bread are turning golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.
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Scatter the arugula on top of the flatbread as soon as it comes out of the oven. Let it stand for a few minutes before cutting for the arugula to wilt. Slice and serve either warm or room temperature.