Italian Potato Flatbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet pizza dough or quiche dough
- 1 cup soy creme fraîche (crème fraîche alternative) (crème vega)
- 1 tablespoon herbs, Italian, frozen
- 1 clove garlic, pressed through
- 500 g potato (s)
- 250 g cherry tomato (s)
- Basil, fresh
- salt and pepper
- nutmeg
- olive oil
Print Recipe
Pin Recipe Instructions
- Mix the crème vega or crème fraîche (for non-vegans) with the garlic and herbs. Season to taste with salt, pepper and nutmeg. Spread evenly on the dough.
- Wash the potatoes (if not organic, peel them as well) and cut into very thin slices. Place the potato slices on the dough close together and overlap, if necessary take one more potato. Wash the cherry tomatoes, cut them into slices and spread them on the potatoes. Drizzle everything with olive oil and sprinkle with salt and pepper.
- Bake in the oven at 200 degrees for about 25 - 30 minutes with top and bottom heat on the middle rack. After the baking time, garnish with fresh basil leaves and serve.
- I also recommend all non-vegans (I`m not vegan) to try the vegan variant! Delicious!
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