Roasted seasonal vegetables are paired with a Garlic & Herb Macadamia Cheese for the ultimate flatbread! A simple recipe for dinner or party appetizer!
Make pizza dough according to the recipe you are using. Or, if you're using a store-bought dough, remove the dough from the fridge and leave on the counter, covered with a tea towel for about 15-30 minutes.
Pre-heat the oven to 400F.
Mix together the onion, sweet potato, 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp pepper on a baking sheet.
Bake the onion and sweet potato for 20 minutes, flipping the vegetables halfway through.
While the vegetables are baking, lay a piece of parchment paper on a baking sheet and using a bit of flour, stretch or roll the pizza dough into two oval shapes, about 8 inches tall.
Once the vegetables are done baking, place the flatbreads in the oven for 10 minutes.
While the dough is baking, mix the chopped kale with 1/2 tbsp olive oil.
Remove the dough from the oven after 10 minutes. Spread 1 tbsp of the Flora Fromage Garlic & Herb Macadamia Cheese on each flatbread. Then, top each flatbread with kale, onion and sweet potato.
Return the flatbread to the oven for an additional 8-10 minutes, until the kale begins to crisp.
Remove the flatbreads from the oven and top with the crumbled Flora Fromage Garlic & Herb Macadamia Cheese.
For my friends who can't access Flora Fromage in their local town or city, a garlic and/or herbed goat cheese will work as a great alternative topping.
If you want to use pre-cooked flatbreads, skip the first 10 minutes of cook time and then follow the remaining steps, cooking the flatbreads with the toppings.