Potato Flatbread
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Iodized Salt (stonemill)1 tsp
Onion (stonemill minced)Directions:
1
Preheat oven to 350°
2
Peel and grate potatoes
3
Mix together with salt and drain in a colander for 10 minutes
4
Press potatoes against colander sides to eliminate moisture
5
Place parchment paper sprayed with cooking spray on a small 12" x 8" pan or pizza pan
6
Spread potatoes out on pan to form a crust
7
Bake for 15 minutes
8
Remove from oven
9
Spray top with cooking spray and return to oven for 10 to 15 minutes or until golden brown
10
Drain black beans
11
Place half the beans in a food processor with minced onion; blend until thick and creamy
12
Spread bean mixture onto potato flatbread
13
In a small skillet over medium high heat, cook bacon 5-7 minutes
14
Drain on a paper towel
15
Sprinkle bacon on top of black bean puree
16
In a small bowl, add remaining black beans, red onion and corn
17
Mix thoroughly and place on top of flatbread
18
Return oven to 350°
19
Cook for 10 minutes or until beans and bacon are bubbly
20
Slice roast beef into strips and place on top of potato flatbread
21
Top with sliced jalapeño peppers and mozzarella cheese
22
Bake until cheese is melted, about 8 minutes
23
Top potato flatbread with chicken and bacon, then sprinkle mozzarella cheese on top
24
Return to 350° oven and bake for 10 minutes or until cheese is melted
25
Shred lettuce and mix with ranch dressing
26
Dice tomato and set aside
27
Remove flatbread from oven and top with lettuce and tomato