4
1 rating

Savory Fall Flatbread

Whole Foods Market

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

Ingredients

  • 1 Bartlett pear, halved, cored and thinly sliced
  • 2 Tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed with a press
  • 1 Cup thinly sliced butternut squarsh
  • 1/4 Teaspoon salt
  • 1 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

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.

Nutritional Facts
Servings8
Calories Per Serving175
Total Fat5g7%
Sugar8gN/A
Saturated0.7g3.7%
Protein4g7%
Carbs31g10%
Vitamin A95µg11%
Vitamin B60.1mg6.8%
Vitamin C9mg15%
Vitamin E0.9mg4.6%
Vitamin K7µg9%
Calcium40mg4%
Fiber3g12%
Folate (food)19µgN/A
Folate equivalent (total)95µg24%
Folic acid46µgN/A
Iron1mg7%
Magnesium22mg6%
Monounsaturated3gN/A
Niacin (B3)2mg9%
Phosphorus57mg8%
Polyunsaturated0.8gN/A
Potassium262mg7%
Riboflavin (B2)0.1mg7%
Sodium250mg10%
Thiamin (B1)0.2mg12.7%
Zinc0.4mg2.6%