Savory Sweet Potato and Bacon Flatbread

Savory Sweet Potato and Bacon Flatbread

This savory flatbread features a delightful combination of roasted sweet potatoes, crispy bacon, and a medley of cheeses, all baked to perfection on a homemade dough.

Ingredients

• 1 packet yeast
• 1 cup warm water
• 3 cups flour
• 1 teaspoon salt
• 2 large sweet potatoes
• to taste black pepper
• to taste cayenne pepper
• 3 tablespoons olive oil
• 1 teaspoon rosemary
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup Parmigiano Reggiano
• 6 slices bacon
• 1 cup mozzarella cheese
• 1 cup fontina cheese
• 1 medium jalapeños

Method

1. In a bowl, combine yeast and warm water, allowing it to activate for 10 minutes until frothy.
2. Stir in flour and salt with a wooden spoon for about 2 minutes until you have a soft, sticky dough. Cover the bowl and let it rise in a cool spot until it doubles in size, which can take 8 to 12 hours.
3. After the dough has risen, gently deflate it with wet hands and shape it into a ball. Cover and refrigerate until needed.
4. Preheat your oven to 400°F (200°C). Carefully poke holes in the sweet potatoes with a knife and arrange them on a baking sheet.
5. Roast the sweet potatoes for about 1 hour or until tender. Let them cool for around 10 minutes.
6. Scoop out about 2 1/2 cups of sweet potato flesh into a mixing bowl. Add salt, black pepper, cayenne, olive oil, rosemary, lemon zest, and lemon juice, and mash until smooth. Mix in grated Parmigiano Reggiano and adjust seasoning as needed. Set aside.
7. Raise the oven temperature to 450°F (235°C).
8. In a cold nonstick skillet, place bacon strips and heat to medium-high. Cook until nearly crispy, about 7 to 10 minutes, then transfer to a plate lined with paper towels to drain.
9. For the flatbread, drizzle olive oil on a sheet pan and spread it evenly. Place the dough on the pan and stretch it to cover the edges, using oiled hands. If it resists, let it rest briefly before stretching again.
10. Spread the sweet potato mixture evenly over the dough. Top with mozzarella, crispy bacon, fontina cheese, and jalapeños. Finish with an extra sprinkle of Parmigiano Reggiano.
11. Bake for 30 to 35 minutes until the crust is golden and the cheese is bubbling and browned. Let it cool in the pan for 5 to 10 minutes before slicing with a pizza cutter.