Rosemary and Potato Flatbread
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| 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 shredded Gruyere cheese
- red-skinned potatoes, thinly sliced
- 1/2 t fresh rosemary, chopped
- 1-2 t extra-virgin olive oil
- sea salt and black pepper
Preparation
Sprinkle the dough with the cheese. Top with 5-6 slices of potato. Sprinkle the rosemary, sea salt and black pepper over the potatoes. Drizzle with 1-2 teaspoons of olive oil.
Bake at 450° for 10 minutes or until flatbread is golden.
