I recently made this version for a ‘Healthy Holiday’ recipe presentation. Colorful, delicious, and a great idea to take to a party.
Winter Flat bread
This recipe was inspired by www.ChefChloe.com ‘s creation
1 butternut squash, peeled and cubed
1 apple, peeled and sliced thin
1 large handful arugula (or baby spinach)
1/2 onion, sliced into half moons
3 red potatoes, diced small
Pre-made pizza crust (I used whole wheat)
Sage Cream (recipe follows)
Rosemary & Sage Cream
1 can cannellini beans, drained and rinsed
2-3 garlic cloves
1 large lemon, zested and juiced
3 sprigs fresh rosemary
handful fresh sage
3 tbsp. olive oil
3 tbsp. vegetable broth
1/8 tsp. red pepper flakes
1 tsp. salt
In a food processor or blender, combine the beans, juice, garlic and puree until smooth. Add the herbs and spices. While the blade is running, pour in the oil and broth. Depending on how spreadable you like it, you may need to add more/less broth.
Preheat oven to 400 degrees. Toss potatoes, squash and onions with 1 tbsp oil and salt/pepper. Roast for 20-30 minutes.
Prepare dough according to directions (do not cook). Spread the rosemary-sage spread on top of the dough. Top with the potato mixture, sliced apples and arugula.
Bake at 375 for 20-25 minutes until crust is completely cooked and golden brown.
Check out Chloe’s blog- it’s great! I’ve also made these bean sliders from her site.