Red, White and Blue Flatbreads
Flatbreads drizzled with garlic and herb oil and topped with purple/blue potatoes, tomatoes and goat cheese! Makes a festive and delicious dish for any patriotic holiday!
Tina Verrelli - epicuricloud.com
(I used avocado, can use safflower or olive)
minced fresh rosemary
fresh thyme leaves
flour for rolling dough
Preheat oven to 475 degrees.
Arrange oven rack to low position in oven. If using pizza stone, place on rack to preheat.
In small bowl, stir together oil, garlic, rosemary, thyme, salt and pepper to make a garlic herb oil.
Slice potatoes as thinly as you can.
Slice tomatoes about 1/8-inch thick.
Cut pizza dough into two halves.
Flour one piece and use your hands or a rolling pin to stretch dough to a thin oblong shape.
Place dough on pan or on a lightly floured pizza peel.
Brush dough with garlic herb oil and arrange half of the potato and tomato slices on the dough.
I left some open space to top with goat cheese after it was baked.
Brush a little more garlic and herb oil onto the potato slices.
Transfer to oven and repeat with the other dough half.
Bake for about 10 minutes or until the crust is browned.
Remove flatbreads and top each with goat cheese crumbles.
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Red, White and Blue Flatbreads https://www.epicuricloud.com/?p=1327 June 29, 2015
Recipe Author: Tina Verrelli - epicuricloud.com