Sweet Potato, Ricotta and Arugula Flatbread

  • Ready Time : 0 min




  • 1 pound pizza dough
  • 1 sweet potato (roughly 10 ounces)
  • 1 cup ricotta
  • 2 teaspoons fresh thyme
  • 1 cup grated Parmesan cheese, loosely packed
  • 2 ounce arugula (two big handfuls)
  • salt and black pepper


Preheat the oven to 450°F. If you have a baking stone, set it in the oven now.

Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.

Peel the sweet potato and slice it into thin 1/8″ coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta.

Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. Sprinkle the entire surface with a little salt.

Bake for 7 minutes and rotate the flatbread. Bake for another 7-8 minutes until the edges of the bread are turning golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.

Scatter the arugula on top of the flatbread as soon as it comes out of the oven. Let it stand for a few minutes before cutting for the arugula to wilt. Slice and serve either warm or room temperature.

Source: The Kitchn

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