Sweet Potato, Ricotta & Arugula Flatbread

Name: Sweet Potato, Ricotta & Arugula Flatbread
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams arugula (two big handfuls); 2 teaspoons fresh thyme; 237 milliliters grated Parmesan cheese, loosely packed; 454 grams pizza dough; 237 milliliters ricotta; 8 servings Salt and pepper; 1 sweet potato (roughly 10 ozs)

This recipe serves 8. One serving contains 258 calories, 13g of protein, and 9g of fat. If you have arugula, pizza dough, ricotta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

Bake for 5 minutes directly on the baking stone or on a baking sheet. Rotate the flatbread, then bake for another 4 to 5 minutes, until the edges of the bread are deeply golden and the sweet potatoes are soft.

Ingredients you will need

Sweet Potato

Flatbread

Bread

Equipment you will use

Baking Sheet

Oven

Sprinkle the cheese on top and bake for one more minute.As soon as you take the flatbread out of the oven, scatter the arugula over top.

Ingredients you will need

Flatbread

Arugula

Cheese

Equipment you will use

Oven

Let it stand for a few minutes before cutting so the arugula wilts a little. Slice and serve either warm or room temperature.This recipe was originally published July 2011.

Ingredients you will need

Arugula