Rosemary and potato flatbread
6
6
3
Smartpoints value per serving
Total Time
1 hr 35 min
Prep
15 min
Cook
20 min
Serves
10
Difficulty
Easy
When you splurge on a bread dish, come here first. Truly handmade starting with raw whole wheat bread dough and fresh rosemary, this easy flatbread is ready-to-eat in about 1 1/2 hours. Make if fun by making the most beautifully arranged potato slices you can. Drizzling the extra-virgin olive oil over the finished flatbread is a traditional Italian way of allowing the oils delicate flavor to shine. Flatbread can be cut so many ways it works just as well for a dinner as a pick-up appetizer at a cocktail party. If dinner is your choice, pair with an arugula salad for a peppery side dish. Play with your herb choice for flavor variations.
Ingredients
uncooked Yukon gold potato(es)
2½ pound(s), peeled
water
4 cup(s)
table salt
1 tsp
whole wheat pizza dough
16 oz, (1 pound), at room temperature
uncooked red onion(s)
½ cup(s), chopped, chopped
rosemary
1 Tbsp, chopped fresh
rosemary
1 tsp, chopped fresh
extra virgin olive oil
2¾ tsp
black pepper
¼ tsp
cremini mushroom(s)
2 cup(s), or white variety, very thinly sliced
sea salt
½ tsp, coarse, or kosher salt