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Time to get roasting your favorite, fresh vegetables to make pizza with a seasonal twist! Enjoy this hearty Roasted Vegetable Flatbread Pizza today! Keep reading for the recipe!

Roasted Vegetable Flatbread Pizza

Serves 4

Tip: If you can't find canned sweet potato purée, use canned pumpkin instead. You can also make your own purée! Microwave whole sweet potatoes until tender, then peel & pulse them in a food processor until smooth.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

2 (8-oz) portions store-bought pizza dough

1 cup organic canned sweet potato purée

2 Granny Smith apples, cored, cut in half, and cut into 1/4" slices

1 small butternut squash, peeled, cut in half, and cut into 1/4" slices

1/2 cup bacon, cooked and diced

1/2 cup goat cheese, crumbled

1/2 cup pecorino cheese, grated

1/2 tsp fresh thyme, picked and chopped

2 cups arugula

1 lemon, cut in half and juiced

2 Tbsp olive oil

Pinch of salt

1 Tbsp balsamic reduction

Preparation:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut each ball of dough into 2 equal-size portions (making 4 portions in total). Roll each ball into an oval, about 2–3" wide, 9–10" in length, and 1/4" thick. Lay the dough balls on the baking sheet, then punch holes all over them with a fork.

On each portion, spread 1/4 cup sweet potato purée, then add (in this order): 1/4 of the apple and squash slices, 2 Tbsp bacon, 2 Tbsp goat cheese, 2 Tbsp pecorino, and a pinch of fresh thyme.

Transfer the baking sheet to the oven and bake until the pizza is golden brown and fully cooked, about 15–20 minutes. Bake longer if needed. Remove the cooked pizzas from oven.  

In a mixing bowl, toss the arugula with the lemon juice, olive oil, and pinch of salt.  

Top each pizza portion with a handful of the prepared arugula. Drizzle the balsamic reduction over the top and serve.

Enjoy Foodies!

David

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