Mashed Potato Flatbread

Directions

1. Mashed Potatoes: 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.

2. Dough: 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.

3. 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.

4. Flatbread Toppings: 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.

5. Preheat oven to 400˚F. Bake flatbreads for 8 to 10 minutes or until cheese is melted. Hold for service. Serve 1 flatbread per serving.