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Mashed Potato Flatbread
Course Main Dish
Prep Time 25 minutes
Cook Time 30 minutes
Course Main Dish
Prep Time 25 minutes
Cook Time 30 minutes
Mashed Potatoes
  1. In saucepan, bring 2 cups water and salt to boil. Remove from heat; stir in Potato Pearls. Stir in milk and olive oil; set aside. Let cool completely.
  1. In large bowl, stir eggs into mashed potatoes. In separate bowl, stir together flour, baking powder and baking soda; stir into mashed potatoes to make shaggy dough. On lightly floured work surface, knead to form smooth dough. Let rest for 30 minutes.
  2. Preheat oven to 400˚F. Divide dough into twelve 3-oz portions. Roll each portion into 8- x 4-inch oval. Place on parchment paper–lined baking sheets; brush each flatbread with 2 tsp olive oil. Bake for 10 to 15 minutes or until golden brown and crisp.
Flatbread Toppings
  1. Top each flatbread with 1/3 cup (1.3 oz) cheese, 1/4 cup (1.3 oz) tomatoes, 1/4 cup (1.5 oz) chicken, 1/3 cup (0.3 oz) spinach and pinch of oregano.
  2. Preheat oven to 400˚F. Bake flatbreads for 8 to 10 minutes or until cheese is melted. Hold for service.
  3. Serve 1 flatbread per serving
  4. Tip: For a vegetarian option, substitute chickpeas or tofu for chicken.
Recipe Notes

Nutrition Facts
Per 1 topped flatbread (1/12 recipe)

Calories 470
Fat 4g
Saturated Fat 7g
Cholesterol 95mg
Sodium 1260mg
Carbohydrate 36g
Fiber 3g
Sugars 2g
Protein 27g

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