Savory Fall Flatbread

Serves 12

Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite.

Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crused with a press
  • 1/4 teaspoon fine sea salt
  • Flour, for rolling dough
  • 1 pound whole wheat pizza dough
  • 1 Granny Smith apple, halved and thinly sliced
  • 1 Bartlett pear, halved, cored and thinly sliced
  • 1 cup thinly sliced Yukon Gold potatoes
  • 1 cup thinly sliced butternut squash
  • 1 cup red grapes, halved
You must be signed in to use shopping lists.
Cancel
Method: 

In a small skillet, heat oil, garlic and salt over medium heat for 2 minutes until garlic is golden brown. Remove from heat.

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter. If the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large baking sheet; reshape dough as needed.

Preheat the oven to 400°F and place a rack in the lowest position of the oven.
Brush dough with 1 tablespoon garlic-infused oil. Spread sliced apple, pear, potatoes and butternut squash in concentric circles, leaving a 1-inch border. Brush entire surface with remaining oil. Bake 20 minutes. Add grapes and bake 10 minutes longer. Let cool for 5 minutes; slice and serve.

Nutritional Info: 
Per Serving:Serving size: 1 slice, 180 calories (50 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 220mg sodium, 29g carbohydrate (3g dietary fiber, 7g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion