This easy to make flatbread pizza features ribbons of sweet potato and a tangle of caramelized onions overtop a bed of ricotta cheese, and gets finished with fresh herbs and feta.
Prep Time 1hour15minutes
Cook Time 10minutes
Total Time 1hour25minutes
2large sweet onionspeeled and cut in half then thinly sliced
2store bought flat breads
1 15-ouncecontainer whole-milk ricotta cheese
3-4sprigs fresh thyme leavesabout 2 tablespoons
1small sweet potatopeeled
Flake sea salt
Melt butter over medium heat and add onions to large skillet or pan. Stir gently to coat with butter, sprinkle with pinch or two of kosher salt. Stir onions every 5-10 minutes. Onions will begin to darken and caramelize the longer they’ve cooked, up to 1 hour.
Preheat the oven to 450°F.
To make each pizza: Mix ricotta cheese with olive oil and 1 tablespoon of fresh thyme leaves. Spread half of the ricotta cheese on one piece of flat bread. Top with half of caramelized onion. Using vegetable peeler, peel long ribbons of sweet potato from root to tip. Sweet potatoes will shrink as they bake so peel a few more than you think you’ll need.
Layer sweet potatoes in ribbons then sprinkle with half of feta cheese. Top with leaves of fresh thyme and bake for 5-10 minutes or until potatoes have lightly browned. Remove from oven, drizzle with more olive oil and season with flake sea salt. Serve warm or at room temperature.