Name: Sweet Potato, Pear, and Blueberry Flatbreads
Prep time: 30 min
Total time: 30 min
Ingredients: Cornmeal, for dusting; 1 recipe Homemade Oil-Free Pizza Dough; 1 cup cubed peeled sweet potato; Sea salt and freshly ground black pepper, to taste; 1 fresh pear, quartered and cored; ¾ cup fresh blueberries; 2 tablespoons chopped toasted walnuts; 4 teaspoons pure maple syrup; Ground cinnamon

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 4 flatbreads
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A smear of mashed sweet potato gives a sweet-and-savory base for a flatbread that’s perfect to start the day or enjoy as a snack. Our simple Homemade Oil-Free Pizza Dough makes for a light, healthy crust.

By Shelli McConnell, Sep 15, 2020

Ingredients

Cornmeal, for dusting
1 recipe Homemade Oil-Free Pizza Dough
1 cup cubed peeled sweet potato
Sea salt and freshly ground black pepper, to taste
1 fresh pear, quartered and cored
¾ cup fresh blueberries
2 tablespoons chopped toasted walnuts
4 teaspoons pure maple syrup
Ground cinnamon

Instructions

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
In a small saucepan combine sweet potato and enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until tender. Drain and return to saucepan. Mash with a fork. Season with salt and pepper.
Meanwhile, heat a grill pan over medium-high. Cook pear quarters about 3 minutes per cut side or until tender and light grill marks appear. Thinly slice quarters lengthwise.
Spread sweet potato on flatbreads. Top with pear slices, blueberries, and walnuts. Drizzle with maple syrup and sprinkle with cinnamon.

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Sandy1 year ago

Can this be made in an air fryer

Terrie2 years ago

Delicious!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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