Roasted Vegetable Flatbread Pizza
Roasted Vegetable Flatbread Pizza
Roasted Vegetable Flatbread Pizza
Roasted Vegetable Flatbread Pizza

Roasted Vegetable Flatbread Pizza

David Venable

This recipe will get kids and adults eating their veggies in a fun and flavorful way.

Ingredients

  • 2 (8-oz) portions store-bought pizza dough
  • 1 cup organic canned sweet potato purée
  • 2 Granny Smith apples, cored, cut in half, and cut into 1/4 inch slices
  • 1 small butternut squash, peeled, cut in half, and cut into 1/4 inch slices
  • 1/2 cup bacon, cooked and diced
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup pecorino cheese, grated
  • 1/2 tsp fresh thyme, picked and chopped
  • 2 cups arugula
  • 1 lemon, cut in half and juiced
  • 2 Tbsp olive oil
  • Pinch of salt
  • 1 Tbsp balsamic reduction

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut each ball of dough into 2 equal-size portions (making 4 portions in total). Roll each ball into an oval, about 2–3 inch wide, 9–10 inch in length, and 1/4 inch thick. Lay the dough balls on the baking sheet, then punch holes all over them with a fork.
On each portion, spread 1/4 cup sweet potato purée, then add (in this order): 1/4 of the apple and squash slices, 2 Tbsp bacon, 2 Tbsp goat cheese, 2 Tbsp pecorino, and a pinch of fresh thyme.
Transfer the baking sheet to the oven and bake until the pizza is golden brown and fully cooked, about 15–20 minutes. Bake longer if needed. Remove the cooked pizzas from oven.
In a mixing bowl, toss the arugula with the lemon juice, olive oil, and pinch of salt.
Top each pizza portion with a handful of the prepared arugula. Drizzle the balsamic reduction over the top and serve.

Cook's Notes

If you can't find canned sweet potato purée, use canned pumpkin instead. You can also make your own purée! Microwave whole sweet potatoes until tender, then peel and pulse them in a food processor until smooth.

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