Though I don't feel compelled to become vegan it intrigues me, so when The New York Times referenced vegan Thanksgiving dishes I clicked over to Chef Chloe's Web site to check them out. What really caught my eye once there was her Flatbread with Roasted Apples, Butternut Squash and Caramelized Onion. I knew I had to make it immediately.
I wasn't disappointed by this decision in the least; it is seasonal and satisfying with the crunchy crust, garlic's bite and sweetness from the caramelized onions and roasted vegetables. This flatbread can be a meal on its own but I presented it as a first course and suspect it would also make a great appetizer.
I didn't follow Chef Chloe's recipe exactly as I was feeling lazy but I didn't change it substantively either. I substituted whole wheat pitas for pizza dough and a diced large sweet potato for butternut squash as they are a bit easier to handle. To make up for using pre-baked bread, I roasted my vegetables on their own while the onions caramelized, then topped the pita with everything and heated it for approximately 5 minutes.
Having prepared the components separately enabled me to enjoy fresh flatbread several days in a row, which is a plus! I managed to eek out 7 pita flatbreads from the ingredients. I highly recommend that you try this recipe out.
Whole Wheat Pita Pizza with Roasted Apples, Sweet Potato and Caramelized Onion
Adapted from Chef Chloe's recipe
Whole Wheat Pitas (alternately you can purchase or make pizza dough)
Garlic White Bean Puree
1 (15-ounce) can Cannellini Beans, rinsed and drained
1/4 cup Olive Oil
2 tablespoons Water
1 tablespoon Lemon Juice
2 Cloves Garlic
1/2 teaspoon Dried Thyme
1 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
4 tablespoons Olive Oil
1 Onion, thinly sliced
Freshly Ground Black Pepper
1 large sweet potato, diced
1 cup spinach
1 apple, peeled and thinly sliced
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Once the oil is hot, add the onions and sprinkle them with salt. Saute until soft and lightly caramelized, about 30 minutes. If they are getting dry, yet haven't browned, you can add a tablespoon or two of water at a time instead of additional oil.
3. While the onions caramelize, toss remaining 2 tablespoons oil with sweet potato and sprinkle with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula.
4. While the onions caramelize and the sweet potatoes roast, place all the garlic bean puree ingredients in a food processor and process until smooth. If you don't have a food processor, you could put them in a bowl and use an immersion blender. You probably could use a regular blender too.
5. Remove the sweet potatoes from the oven and set aside. Place the whole wheat pitas on a baking sheet and spread a thin layer of the puree over each one's surface. Place the spinach, caramelized onions, sweet potato and apple slices on top.
6. Bake for 5 minutes, rotating midway, until the pitas warm.