My family and I make flatbread for sure once a week. It's simple, easy, and delicious. I always make the crust from scratch but with this easy fail proof recipe, it's a go to favorite.
Note: I don't use corn meal but use Coconut Oil Pam Spray on the pan instead.
Next, top uncooked crust with a drizzle of olive oil, and any toppings you would like! This is a great meal to add any left overs you have lingering, veggies, apples, potatoes, greens, squashes, that have started to wilt or are ripe and ready!
Tonight's Harvest Flatbread was inspired by, hello Fall! Yippe! My family and I did our annual apple picking this weekend at the orchard so I HAD to add some apple to the mix! Mmmmm!
-Add 1/2 a ranch seasoning packet to the crust dough when mixing.
-top flattened dough with olive oil.
-top with chopped Kale, pre-cooked sweet potato cubes, cubed apple pieces, and grated mozzarella cheese.
Bake 400 degrees for approx. 20 mins.
We always like to dip our flatbreads in sauces. Ranch, bbq, marinara, Italian dressing, etc! Enjoy!