Savory Fall Flatbread

Name: Savory Fall Flatbread
Ingredients: 1 bartlett pear, halved, cored and thinly sliced; 2 tablespoon extra-virgin olive oil; 2 cloves garlic, crushed with a press; 1 cup thinly sliced butternut squarsh; 1/4 teaspoon salt; 1 granny smith apple, halved and thinly sliced; flour, for rolling; 1 cup thinly sliced yukon gold potatoes; 1 cup whole-wheat pizza dough; 1 cup red grapes, halved

Whole Foods Market|Sept. 12, 2013 1:17 pm EST

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Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite. Click here to see In Season: Grapes Recipes

Servings

8

Ingredients

1 bartlett pear, halved, cored and thinly sliced
2 tablespoon extra-virgin olive oil
2 cloves garlic, crushed with a press
1 cup thinly sliced butternut squarsh
1/4 teaspoon salt
1 granny smith apple, halved and thinly sliced
flour, for rolling
1 cup thinly sliced yukon gold potatoes
1 cup whole-wheat pizza dough
1 cup red grapes, halved

Directions

In a small skillet, heat oil, garlic, and salt over medium heat for 2 minutes until garlic is golden brown. Remove from heat.
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter. If the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel, and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone, or large baking sheet; reshape dough as needed.
Preheat the oven to 400 degrees and place a rack in the lowest position of the oven.
Brush dough with 1 tablespoon garlic-infused oil. Spread sliced apple, pear, potatoes, and butternut squash in concentric circles, leaving a 1-inch border. Brush entire surface with remaining oil. Bake 20 minutes. Add grapes and bake 10 minutes longer. Let cool for 5 minutes; slice and serve.