Roasted Sweet Potato and Caramelized Onion Flatbread
- 1 tablespoon extra virgin olive oil
- 1 cup peeled and diced sweet potatoes
- 2 tablespoons unsalted butter
- ½ yellow onion, thinly sliced
- pinch sugar
- 4 ounces shredded mozzarella cheese
- 1 tablespoon minced thyme
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 Stonefire Flatbread
Preheat oven to 375˚F.
In a mixing bowl toss oil and sweet potatoes together. Season with salt and pepper and spread onto a baking sheet.
Roast sweet potatoes for about 25 minutes or until golden brown and fork tender, stirring occasionally.
While the sweet potatoes roast, melt butter in a skillet over medium-low heat. Add onions and sugar and stir together. Caramelize onions for about 30 to 40 minutes. Remove from heat and set aside.
To assemble: Preheat oven to 400˚F. Place flatbread onto a baking sheet and top with 1/3 of the cheese. Sprinkle half the sweet potatoes and onions over the cheese and top with 1/3 of the cheese. Sprinkle remaining sweet potatoes and onions over the surface and top with remaining cheese. Sprinkle with minced thyme and crushed pepper flakes. Bake for about 20-25 minutes or until the cheese has melted and the flatbread has toasted. Finished with fresh cracked black pepper, slice and serve.
Serving: 1servingCalories: 353kcalCarbohydrates: 33gProtein: 11gFat: 19gSaturated Fat: 8gCholesterol: 37mgSodium: 482mgPotassium: 164mgFiber: 2gSugar: 3gVitamin A: 5241IUVitamin C: 5mgCalcium: 163mgIron: 1mg