Fall Veggie Flatbread

The week I decided to make this dish, my office had a serious discussion about how LA is not known to be full of great pizza joints.  Now don't get us wrong, they have great dishes that they call pizza, but said dishes are quite different than the New York Style Pizza I know and love from back east.  We decided that they should more adequately be called flatbreads when they look all fancy with their pears, honey and herbs instead of dripping pepperoni and marinara sauce.  Therefore I had to change the name of my post from Pizza to Flatbread.

I don't mind, though, because this dish is a far cry from pizza, but still swirls with a myriad of flavors ranging from sweet to salty to earthy.  Everything fall is about.

What's also great about this dish, is you can make it a quicker dish by buying store-bought dough, or make it totally from scratch and impress your friends with your skills with minimal effort.  I vote for making your own dough, because it gives it a nicer crunchy base, adds a bit more flavor, and isn't nearly as sticky and messy as pre-made dough.  And don't worry about tracking down yeast, I know I didn't want to bother with that, this dough is yeast-free and can easily be whipped together in five minutes from things you probably already have in your cupboard.

Fall Veggie Flatbread

Ingredients:

Dough:
2 1/2 cups of Flour
1 Tblsp of Olive Oil
3/4 cups of Water
1 3/4 tsp of Baking Powder
1 tsp of Garlic Salt (if you use        Garlic Powder or eliminate the        garlic, add 1 tsp of Salt)


Toppings:

1 cup of Ricotta Cheese

1/2 cup of shredded Parmesan Cheese

1/2 of a medium Yam
1/4 of a small Yellow Onion
1 large Carrot
2 Red Potatoes
3 Tblsp of Olive Oil (approx)
1 sprig of Rosemary
2 cloves of garlic, minced
Black Pepper to taste

Directions:

Preheat oven to 450 degrees.

For the dough, combine all of the ingredients, and knead the dough until everything is incorporated.  

*you can make the dough beforehand and let it sit in the refrigerator, just make sure it is covered.*

Spread the dough on a greased baking sheet, keeping it as evenly distributed as possible.

Chop up the veggies and spread them on a baking sheet (I popped the potatoes and yam in the microwave for a few minutes to soften them up for cutting).  Drizzle olive oil over them.  Sprinkle the minced garlic and black pepper on the veggies.  Bake for about 10-15 minutes.


While those are baking, combine the ricotta and parmesan cheeses in a bowl, and then spread the mixture on the dough.  Remove the rosemary from the stem, and sprinkle on the dough as well.  

Remove the veggies and spread them on top of the flatbread.  Bake everything for about 20 minutes, or until the dough turns golden.