Sweet Potato, Pear, and Blueberry Flatbreads

Name: Sweet Potato, Pear, and Blueberry Flatbreads
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

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Servings: 4

Sweet Potato, Pear, and Blueberry Flatbreads

Ingredients

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Cornmeal, for dusting1 recipe Homemade Oil-Free Pizza Dough1 cup cubed peeled sweet potatoSea salt and freshly ground black pepper, to taste1 fresh pear, quartered and cored¾ cup fresh blueberries2 tablespoons chopped toasted walnuts4 teaspoons pure maple syrupGround cinnamon

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Instructions

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Step 1

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread sweet potato on flatbreads. Top with pear slices, blueberries, and walnuts. Drizzle with maple syrup and sprinkle with cinnamon.