Sweet Potato and Sage Flatbread: Difference between revisions
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=== Preparation === | === Preparation === | ||
Fry pancetta until it is crisp. Brush dough with the olive oil. Top with 5-6 slices of sweet potato, fresh sage, and maple syrup. Spinkle with 1 tablespoon crumbled pancetta. Sprinkle with sea salt and black pepper, if desired. | Fry pancetta until it is crisp. Brush dough with the olive oil. Top with 5-6 slices of sweet potato, fresh sage, and maple syrup. Spinkle with 1 tablespoon crumbled pancetta. Sprinkle with sea salt and black pepper, if desired. | ||
Bake at 450° for 10 minutes or until flatbread is golden. | |||
[[Category:Appetizers]] | [[Category:Appetizers]] | ||
Revision as of 15:57, 14 February 2012
| Summary | |
|---|---|
| Prep time | ~1 hr (including rising time) |
| Cook time | 10 min @ 450° |
| Source | Midwest Living (Feb 2012) |
| Yield / serves | 1 serving |
| Rating | (unrated) |
Ingredients
- 1 oval of Appetizer Flatbread
- 2 t olive oil
- 5-6 thin slices of sweet potato
- 2 t fresh sage, snipped
- 2 t maple syrup
- 1 T crumbled, crisp-cooked pancetta
- sea salt & black pepper
Preparation
Fry pancetta until it is crisp. Brush dough with the olive oil. Top with 5-6 slices of sweet potato, fresh sage, and maple syrup. Spinkle with 1 tablespoon crumbled pancetta. Sprinkle with sea salt and black pepper, if desired.
Bake at 450° for 10 minutes or until flatbread is golden.
