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Gluten Free Sweet Potato Flatbread with Balsamic Onion Jam

Ingredients

  • 1 Chef's Line® Gluten-Free Sweet Potato Flatbread
  • 1 Cross Valley Farms® Sweet Potato, peeled and thinly sliced
  • 1/2 oz. Roseli® Canola Olive Oil Blend
  • 1 1/2 oz. Metro Deli® Caramelized Balsamic Onion Jam
  • 4 oz. Roseli Fresh Mozzarella slices
  • 2 oz. Cross Valley Farms Heirloom Grape Tomatoes, halved
  • 1/4 tsp. Monarch® Black Pepper
  • 1/2 oz. Cross Valley Farms Wild Baby Arugula

PREPARATION

  1. Preheat oven to 400℉
  2. Place peeled sweet potato slices onto a half sheet pan and toss with olive oil. Roast in oven for 10-15 minutes or until tender. Set aside. 
  3. Spread onion jam onto crust. Arrange sweet potatoes, cheese and tomatoes over jam. 
  4. Sprinkle with black pepper and place crust directly onto oven rack (no pan) and bake for 10-12 minutes or to desired degree of doneness and color on cheese.
  5. Remove flatbread from oven and transfer to cutting board, resting for 1 minute to allow toppings to set before slicing into wedges. 
  6. Transfer flatbread to serving platter and top with fresh arugula. 

Serves 1

Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL