Roasted Garlic Sweet Potato Flatbread

Serving: 3 |  Prep time:15 mins | Cook Time:52 mins | Total Time:1 hour, 7 minutes 

Ingredients

1. 1 medium Sweet Potato

2. 1/4 cup of Olive Oil

3. Ready-to-Bake Pizza Dough (I used the Trader Joe's pizza dough low fat brand)

4. 1/5 cups of Ricotta Cheese

5. 1/2 cups of shredded Mozzarella

6. 1 head of garlic

7. 1/2 a cup of Arugula

**You may need some flour to prevent for the ready-made dough. Please see our Seven Bites Rules regarding using additional ingredients. The flour does not enhance this dish -- it only allows the dough to be easier to lay out on the baking sheet. 

Directions:

1. Pre-heat oven to 400 degrees

2. Slice sweet potatoes into 1/8" slices. Place in a baking pan and brush some olive on both sides. Bake for 10 minutes. Flip over and bake for another 10-15 minutes depending on how quickly your potatoes cook.

3. Slice the top of the garlic head. Place on a piece of tine foil. Drizzle 2 tablespoons of olive oil on the top of the garlic. Cover the garlic in tin foil and place in the oven for 35 minutes. 

4. While your garlic and sweet potatoes are cooking, leave the dough on your kitchen counter for 15 minutes so it's at room temperature. 

5. Once your garlic and sweet potatoes are out of the oven, pre-heat the oven to 425 degrees. On a 9x11 baking sheet. Brush a light layer of olive oil to prevent the dough from sticking. If the dough is difficult to spread, add some flour. 

6. Once your dough is evenly spread out on your baking sheet, spread the mozzarella cheese. Add spoonful scoops of ricotta cheese, spread the sliced potatoes and add the garlic cloves. 

7. Bake for 12 minutes. Take the pizza out and spread the arugula on the pizza. Bake for 5 minutes. 

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown. 

Sweet Ricotta Bruschetta

Serves: 12 slices

Ingredients

1 baguette bread

1/3 cup of olive oil

1 pint of mini heirloom tomatoes

1 1/2  cups of ricotta cheese

2 tablespoons of diced basil leaves

2 tablespoons of honey

Directions

1. Slice your baguette bread into 1/2 inch pieces.

2. Coat a large frying pan with 3 tablespoons of olive oil

3. Place your baguette bread in the frying pan on a medium heat. 

4. Once the bottom of your bread begins to turn golden brown flip over. Keep an eye on the bread, as it will start to burn quickly.

5. Remove the bread from the frying pan and place on a plate. Evenly spread the ricotta cheese on each piece of bread. 

6. Thinly slice the tomatoes, and place flat down on top of the ricotta cheese.

7. Sprinkle some basil leaves on top of the tomatoes, and drizzle with honey.

~You can also find this recipe on the site Joy of Kosher~

Mozzarella Stuffed Tomatoes

We created this recipe for the website She Scribes.  

Click here for the recipe!