Sweet Potato Flatbread with Onions and Thyme

As I’ve said in my last post, I’ve been addicted to pizza of all sorts lately. Todays recipe is one of my current obsessions and I kind of freaked out when I pulled this pretty thing out of the oven. It was just so prrrretty and I love pretty food. In my opinion there is nothing more sexy than a rustic mess of a freshly baked, crunchy pizza. You are with me?Aren’t you?!
This flatbread is not only damn delicious but also quite healthy: I used nonfat curd cheese as the base and fabulous veggies for the topping. There’s only a little feta cheese involved. But hey, this girl likes her cheese very much!
Let me just tell you one thing: please be patient with slicing those sweet potatoes very thinly. Like really thin. There’s nothing more annoying than brick hard potatoes on this beautiful flatbread. I am just saying. I am speaking from experience here.
Enjoy!

                              
          

Sweet Potato Flatbread with Onions and Thyme

½ of my whole wheat pizza dough recipe or enough dough for one baking sheet

Curd cheese spread:
250g curd cheese (“Magerquark”) or Greek yoghurt
1 bird’s eye chili
2 sprigs of fresh thyme
75g sheep’s feta, crumbled
Salt and pepper to taste

Toppings:
1 medium sweet potato, peeled and very thinly sliced into rounds
1 yellow onion, thinly sliced into rounds
75g sheep’s feta, crumbled
2 sprigs fresh thyme
Salt and pepper

More thyme for garnish

Preheat oven to 200°C (400°F).
Roll out pizza dough and place on a lined baking sheet.
In a small bowl mix all curd cheese spread ingredients until well combined. Spread on your dough and top with sweet potatoes and onions. Sprinkle with feta cheese and thyme.
Season with salt and pepper and bake at 200°C for abour 35-40 minutes. If the feta and onions burn, reduce heat to 175°C and bake until crisp.