The roasted veggies and drizzle of Apple Strudel Balsamic Vinegar paired with the Gruyere cheese and Rosemary Infused Olive Oil are the perfect blend of sweet and savory in this scrumptious flatbread. This dish is also a crowd pleaser and can be mostly made ahead of time, making it great for gatherings. Enjoy!
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Roasted Sweet Potato & Apple Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5-6 Tbsp PIckle Creek Rosemary Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1 small sweet potato, peeled and sliced thin
- 1 small apple, cored and sliced thin
- 1/4 small red onion, sliced thin
- 3 oz Gruyere cheese, thinly sliced
- 1/2 c mozzarella cheese, shredded
- 1-2 tsp Pickle Creek Apple Strudel Balsamic Vinegar
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5-6 Tbsp PIckle Creek Rosemary Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1 small sweet potato, peeled and sliced thin
- 1 small apple, cored and sliced thin
- 1/4 small red onion, sliced thin
- 3 oz Gruyere cheese, thinly sliced
- 1/2 c mozzarella cheese, shredded
- 1-2 tsp Pickle Creek Apple Strudel Balsamic Vinegar
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Instructions
Preheat oven to 425 F. Place the sliced sweet potatoes and red onions on a baking sheet and drizzle with 1-2 Tbsp Rosemary Olive Oil. Season with salt and black pepper, mix well, and spread the veggies in a single layer on the baking sheet.
Roast the veggies for 10 minutes, then remove the pan from the oven and add the apple slices to the veggies. Mix vegetables and apple well until apple is coated with the olive oil. Spread everything in a single layer on the baking sheet and return the pan to the oven for another 10 minutes.
While veggies roast, combine the flour, baking powder, and 1 tsp salt in a large mixing bowl. Drizzle in 4 Tbsp of Rosemary Olive Oil and the water. Mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency. Cover dough with plastic wrap and let rest for 10 minutes.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough generously with more Rosemary Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Arrange the roasted sweet potato and apple mixture as well as the Gruyere cheese evenly across the 2 flatbreads. Sprinkle with mozzarella.
Bake for ~12 minutes until crust and cheese are browned to your liking. Drizzle with 1-2 tsp Apple Strudel Balsamic Vinegar. Slice and serve hot. Enjoy!
