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Apple, Sweet Potato, and Rosemary Flatbread

1 prepared flatbread pizza crust

2 Tbsp. olive oil

1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 cup sharp cheddar cheese, shredded

1 large green apple or honey crisp apple, thinly sliced

1/2 a red onion, thinly sliced

1 small sweet potato, lightly cooked, peeled, and thinly sliced

Preheat oven to 425F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.

SIMILAR RECIPES
Shrimp Scampi Flatbread

Shrimp Scampi Flatbread

1 pkg. thin crust pizza

1/2 tsp. and 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup ricotta

2 Tbsp. butter

2 Tbsp. olive oil

8 to 10 medium shrimp, deveined and peeled

1 cup mozzarella cheese

Yellow pepper and onion slices, optional

Preheat oven to 350˚F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil

12 oz. broccoli rabe, trimmed and coarsely chopped

1 (8.8 oz.) package naan

5 oz. spicy Italian sausage, cooked and crumbled

⅓ cup pizza sauce

⅓ cup ricotta

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

1 lb. potatoes, cubed (or use frozen potatoes)

1/4 cup olive oil

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

Preheat oven to 425˚F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Roasted Cauliflower Bruschetta

1/2 head large cauliflower, cut into bit size pieces

1/4 cup olive oil

2 Tbsp. capers, drained and rinsed

1-2 Tbsp. Halladay's Garlic Tomato Basil Seasoning, rehydrated in 1 Tbsp. hot water

12 thin baguette slices

1/4 cup basil, chopped

Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.