Savory Fall Flatbread

Ingredients

  • Bartlett pear, halved, cored and thinly sliced
  • 2 Tablespoons  extra-virgin olive oil
  • cloves garlic, crushed with a press
  • 1 Cup  thinly sliced butternut squarsh
  • 1/4 Teaspoon  salt
  • Granny Smith apple, halved and thinly sliced
  •   Flour, for rolling
  • 1 Cup  thinly sliced Yukon Gold potatoes
  • 1 Cup  whole-wheat pizza dough
  • 1 Cup  red grapes, halved

Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite.

Click here to see In Season: Grapes Recipes

Directions

In a small skillet, heat oil, garlic, and salt over medium heat for 2 minutes until garlic is golden brown. Remove from heat.

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter. If the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel, and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone, or large baking sheet; reshape dough as needed.

Preheat the oven to 400 degrees and place a rack in the lowest position of the oven.

Brush dough with 1 tablespoon garlic-infused oil. Spread sliced apple, pear, potatoes, and butternut squash in concentric circles, leaving a 1-inch border. Brush entire surface with remaining oil. Bake 20 minutes. Add grapes and bake 10 minutes longer. Let cool for 5 minutes; slice and serve.

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