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Potato, Olive and Feta Flatbread

Potato, Olive and Feta Flatbread

Potato, Olive and Feta Flatbread
Potato, Olive and Feta Flatbread
Potato, Olive and Feta Flatbread
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Potato, Olive and Feta Flatbread
Ingredients
  • 2 (1/2-lb.) baking potatoes, peeled and sliced very thin
  • Extra Virgin Olive oil, for brushing
  • Salt and fresh black pepper
  • 2 (1/2-lb.) sweet potatoes, peeled and sliced very thin
  • 12 oz. store bought flatbread or pizza dough
  • ½ c. crumbled feta cheese
  • ¾ c. picholine olives, pitted and quartered or sliced black olives in can, drained (the ones you can buy on a deli line that are in olive oil are the best)
Instructions
  1. Set a pizza stone on bottom of oven that is at 400.
  2. Spread baking potato slices in a single layer on large rimmed baking sheet that is lined with foil. Brush with olive oil and season with salt and pepper.
  3. Invert another rimmed baking sheet on top of the other baking sheet and bake for 5 minutes or until tender. Transfer to a plate.
  4. Repeat with the sweet potatoes but bake for 7 minutes or until tender.
  5. Increase oven to 500 and heat pizza stone for 30 minutes.
  6. On lightly floured work surface, roll the pizza dough (if using this) to be 10x12” or use the flatbread you purchased.
  7. Brush the dough or flatbread, generously with olive oil.
  8. Arrange the potato slices on dough and brush with olive oil.
  9. Top with feta and olives.
  10. Slide the flatbread onto the hot pizza stone and bake 7 minutes or until golden brown and crispy.
 

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