This flatbread recipe shines as an easy appetizer or a light and delicious vegetarian entrée. Crispy crust, sweet apricot preserves, and peppery arugula pair perfectly with Tommy’s Root Fusion. You can make your own pizza dough or save time by using a thin store-bought crust, such as these non-GMO whole wheat thin & crispy pizza crusts from Whole Foods 365. As noted below, this flatbread recipe only takes about 20 minutes with a store-bought crust and will take around 1 hour 20 minutes if you’re starting from scratch.
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Root Fusion & Goat Cheese Flatbread
Ingredients:
Easy Homemade Flatbread Dough
NOTE: You may substitute Store-Bought Pizza Dough or Organic Crispy Pizza Crusts (above)
- 1 cup All-Purpose Flour
- 1 pinch Kosher Salt
- ½ tbsp Extra Virgin Olive Oil
- ½ tsp Baker’s Yeast
- ½ tsp Sugar
- 3-4 floz Warm Water (about ½ cup)
For the Flatbread
- 1/3 cup Apricot Preserves
- 1 bag Tommy’s Root Fusion, frozen
- 2 oz Fresh Goat Cheese, crumbled
- ¼ cup Red Onion, sliced thin
- 1 ½ cups Fresh Arugula
- 1 tbsp Extra Virgin Olive Oil
- Cracked Black Pepper, as desired
Servings: One 14" Flatbread
Prep Time: 80 minutes
This Recipe is: Egg Free, Nut Free, Vegetarian
Cuisine Type: American
Directions:
NOTE: Skip to step 4 if using a pre-baked pizza crust.
- For making the Flatbread Dough, combine the flour, salt, and olive oil and mix until thoroughly combined and set aside. In a separate bowl, stir together the yeast, sugar, and warm water and allow to rest for 5 minutes or until bubbly/foamy. Pour the warm water mixture into the flour and beat on high using a dough hook attachment for about 5 minutes. Transfer the dough to a covered container and allow to rise in a warm area for about 45 minutes, or until doubled in volume.
- Preheat your oven to 450F.
- If using a raw dough (either homemade or store-bought), on a floured work surface roll out enough of the dough to form a thin 14” disk or oval, about ¼” thick. Transfer to a pizza pan or baking stone and par bake for 5-7 minutes, or until the dough has fully cooked, but has not browned. Use a paring knife to pop any bubbles that form in the dough after baking. Allow the flatbread to cool slightly, about 3 minutes.
- Spread the apricot preserves onto the flatbread, leaving the outer ½” of the flatbread uncovered. Next, spread the contents of one bag of Tommy’s Root Fusion evenly over the apricot preserves. Finally, sprinkle on the goat cheese and return to the oven. Bake for an additional 15-20 minutes or until the outer crust is golden brown and the vegetables have reached an internal temperature of 165F.
- Remove the flatbread from the oven, transfer to a cutting board, and top with the sliced red onion, arugula, olive oil, and black pepper. Cut into wedges and serve immediately. Enjoy!
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