Potato, Asparagus and Spring Onion Flatbread with Chabichou du Poitou
Yield: Makes 1 flatbread:
serves 4 as an appetizer, 2 as an entree
8oz store-bought pizza dough (approximately ½ – 1lb pizza dough)
flour, enough to cover workspace
extra virgin olive oil
5-6 red or white baby potatoes, approximately 5 oz, thinly sliced
2oz asparagus, roughly chopped into 1-inch Pieces (½ Cup)
1/4 cup thinly sliced spring onions (scallions can be substituted)
1 Chabichou du Poitou, thinly sliced
sea salt, to taste
Preheat the oven to 425 degrees Fahrenheit. Using a pizza stone, place in the oven now. If not, lightly grease a cookie sheet and set aside.
Roll out the dough on a clean and floured workspace into a thin oval shape. Drizzle with olive oil.
Place sliced potatoes on the flatbread, overlapping slightly to cover the dough. Scatter the asparagus on the flatbread and top with spring onions.
Cook for 10 minutes, turning halfway through. Remove flatbread from oven, place Chabichou du Poitou slices on top, place back in oven and cook an additional 5 minutes. While still hot out of the oven, sprinkle with sea salt.