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Perk up your fall parties with a seasonal focaccia made with this fun recipe
Don’t knock it ‘til you try it! These autumn flavors combine beautifully to make a hearty appetizer. I adapted this recipe from one I saw in a women’s magazine in my doctor’s waiting room. I like to top it with lightly dressed baby greens just before serving.
Cornmeal, for dusting baking sheet
1 pound pizza dough, at room temperature
1 medium sweet potato, peeled and thinly sliced
2 shallots, thinly sliced
1 ½ cups extra sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup sliced almonds
3 tablespoons olive oil
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1. Preheat oven to 425 degrees. Lightly dust a large baking sheet with cornmeal. Stretch and shape the dough into a large (14-inch) oval and place it on the prepared baking sheet.
2. In a large bowl, toss together the remaining ingredients along with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Scatter the sweet potato mixture evenly over the dough. Bake until the crust is golden brown, and the cheese is bubbly, about 25 minutes. Serve warm.