Slice up a chunk of this tacky flatbread for a style of fall.
Commercial – Proceed Studying Under
- 6 serving(s)
- Whole Time:
- 1 hr 40 minutes
- 1 lb.
pizza dough, thawed if frozen
Cornmeal and flour for dusting
- 4 oz.
Gruyère or further sharp Cheddar cheese, coarsely grated (about 1½ cups)
giant Honeycrisp or different crisp reddish apple
small candy potato (about 7 oz), peeled and thinly sliced
small pink onion, thinly sliced
- 2 tbsp.
- 2 tbsp.
contemporary rosemary, coarsely chopped
- Step 1Let thawed pizza dough sit at room temperature for half-hour.
- Step 2Warmth oven to 425°F. Mud a baking sheet with cornmeal. On a evenly floured floor, form pizza dough into a big rectangle (not less than 14 in. lengthy); place on the ready sheet and sprinkle with half the cheese (about ¾ cup).
- Step 3Thinly slice apple into rounds, discarding any seeds. In a big bowl, toss candy potato and onion with oil, rosemary, and ¼ tsp every salt and pepper. Add apple and remaining cheese, toss, then scatter over ready dough.
- Step 4Bake till potatoes are tender and crust is golden brown, 18 to 22 minutes.
PER SERVING 340 CALORIES, 13 G FAT (4 G SATURATED), 10 G PROTEIN, 805 MG SODIUM, 44 G CARB, 3 G FIBER
COST PER SERVING $1.28