This weekend is going to be a doozy and we’re prepared with awesome food and bundles of warm clothing to keep us from freezing our faces off on the mountain!
Today’s Foodie Friday post is dedicated to a Tahoe inspired pizza/flatbread! We’ve been snagging lunch at this restaurant mid-mountain and they have really awesome daily flatbreads….this was one from about a month ago that I had to recreate/put my own spin on.
Goat Cheese, Sweet Potato, Fennel, Pear, & Arugula Flatbread
- Whole Wheat Pizza Dough
- 1 Pear
- 1 Fennel Bulb
- 1 block herbed goat cheese
- 1/2 Sweet Potato (sliced thin)
- 3-4 tbsp EVOO
- Sm. Bunch Arugula
Preheat the oven to 475 and prep your toppings. Slice pears, sweet potatoes, and fennel with a mandolin set at thin as possible. Soften goat cheese with EVOO. Roll out pizza dough and spray pizza stone with EVOO. Spread goat cheese over pizza dough, add toppings (except arugula) and place pizza in the oven for 15min or until the toppings start to brown and the crust curls slightly at the edges.
I think pizzas/flatbreads are the perfect, easy, weeknight meal that tastes deliciously comforting but doesn’t break the calorie bank. In fact, I might whip up my own version of the fig and carmelized onion pizza (from Plated) tonight!
’til next time, keep smiling! 🙂