Products used in this recipe
Mashed Potato Flatbread
Yield: 32 Servings (5 oz.)
Yield: 32 Servings (5 oz.)
On-trend flatbread gets a mashed potato twist, topped off with zucchini and colorful tomatoes.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Farmhouse Originals™: Roasted Garlic Mashed Potatoes 6/4lb | 4 lb. | |
| Lavash flatbread, 8.5" x 11" | 16 count | |
| Zucchini, grilled | 22 oz. | |
| Red grape tomatoes, quartered and roasted | 14 oz. | |
| Yellow grape tomatoes, quartered and roasted | 14 oz. | |
| Black olives, sliced | 14 oz. | |
| Parmesan cheese, shredded | 8 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 425˚F.
- Step 2
- Prepare mashed potatoes according to package directions; keep warm.
- Step 3
- Take lavash flatbread and cut in half, length-wise. Spread approximately 2 oz mashed potatoes on top of each lavash.
- Step 4
- Combine zucchini, tomatoes and olives into a large bowl and fold together gently until well combined.
- Step 5
- Top each lavash slice with 2 oz of zucchini, tomato and olive mixture, and sprinkle with 1/4 oz of parmesan cheese. Bake for approximately 4-6 minutes or until crust is crispy, vegetables are hot, and cheese is melted.
