Mark and I first ate this flatbread at a cooking class that he took me to for my birthday. We were stationed at the risotto dish, and so we didn’t get to try our hand at making the flatbread. Hence why we decided to make this potato flatbread the same day that we made the Brussels Sprouts Flatbread Pizza.
I’ve been meaning to write about this flatbread, but have been getting sidetracked by other dishes. Since both my one pot pasta and Mark’s quiche failed today, I decided to go back and write about this instead. For two people who didn’t get to see how this was made exactly, I’d say that we did all right.
Just so you know, you’re going to have to use a mandolin to thinly slice the potatoes. Be careful! No one wants any sliced fingers in their flatbread.
- Whole wheat pizza dough (bought from Trader Joe’s or Whole Foods)
- 3-5 golden potatoes
- 1 yellow onion (sliced)
- 4 oz goat cheese crumbled
- 4 oz parmesan cheese shredded
- 2 tsp chopped fresh thyme
- 1-2 Tbsp olive oil
- 1 tsp truffle oil (optional, but will make a huge difference!)
Preheat oven to 450 degrees Fahrenheit
- Place dough in a bowl, coat it with olive oil, let sit covered with saran wrap for at least 30 minutes. (You want it to rise.)
- Using a mandolin, thinly slice the potatoes. They should look so thin that’ll you feel like you can see right through them. Coat them in olive oil and set aside.
- Heat a sauté pan on medium-high heat with olive oil to coat the bottom of pan. Add chopped onions and cook them for about 5 minutes until they’re soft and beginning to brown. You’re trying to caramelize the onions. Add the potatoes to the pan and cook the potatoes until they’re slightly brown. Season with salt and pepper.
- Roll the dough out onto an oiled baking sheet so that it’s spread out and thin. Bake it in the oven for about 3 minutes. Remove it from the oven. Add the cheese, onions, potatoes, and thyme. Bake the flatbread for another 5-10 minutes (remove it when the edges of the flatbread begins to brown). Once the flatbread is out of the oven, drizzle some truffle oil over it and serve it warm.
Slice the flatbread up into squares, rectangles, or any other quadrilateral that you’d like, and then eat it up! I love it every time I get a chunk of the goat cheese. So flavorful!
This flatbread “technically” hits two of your major food groups: whole grains and vegetables. Although I would suggest you having a side of salad with this, may I suggest my Colorful Mixed Greens with vinaigrette? Don’t ever forget your leafy green veggies people!
Hope you’re all having a fantastic Memorial Weekend!