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!
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Ingredients
- 1/3 cup oil (I used avocado, can use safflower or olive)
- 1/2 teaspoon minced garlic
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 small purple potatoes
- 1/2 pint grape tomatoes
- 1 pound pizza dough
- flour for rolling dough
- 4 ounces goat cheese
Instructions
- 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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