Loaded Baked Potato Flatbread

Ingredients

• 4 oz Grape Tomatoes
• 1 ½ oz Ricotta Cheese
• 2 Naan Flatbreads
• 1 oz Grated Parmesan Cheese
• 2 ½ oz Shredded Cheddar Cheese
• 8 Chives
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Be sure to keep an eye on potatoes as they cook, as they will likely brown at an uneven rate. Pull individual pieces once golden brown and allow other potatoes Putting potatoes in pizza may sound a bit kooky, but it’s actually super legit! Pizza con patate has long been a fixture of Roman

2. 2

   Slice potatoes into thin ⅛” rounds. Place potato: toss with ½ tsp. salt and 1 ½ Tbsp. olive oil. Use your hands to coat vegetables completely with oil. Arrange vegetables in a single layer and roast 12 minutes. Flip potatoes and roast 12-15 more minutes, or until potatoes are browned and tomatoes are very soft. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.

3. 3

   Bake the Flatbreads: bake 10-13 minutes, or until cheese starts to bubble. Begin to Make Flatbreads Spread ricotta on naan flatbreads.

4. 4

   Mince chives. Arrange tomatoes on flatbread and: garnish with dollops of sour cream, chives, remaining Parmesan, a pinch of salt, and freshly cracked pepper.

5. 5

   Add Cooked Potatoes: Arrange potato slices (be careful–they’ll be hot!) over ricotta and top with half the Parmesan cheese (reserve remaining for garnish). Top with shredded recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Coat potatoes completely in olive oil to help them cook evenly. Ovens can vary, so rely on a golden brown appearance to determine potato doneness. twice. Half is sprinkled atop flatbreads, and remaining the recipe before you start–we promise it will be time