1 medium sweet potato, peeled, halved, thinly sliced
2 shallots, thinly sliced
1/2 cup Cheddar cheese (I used mild but the original recipe called for extra sharp)
1/4 cup slivered almonds2 Tablespoons olive oil
pinch of salt
dash of pepper
1 Tablespoon thyme, parsley, oregano, or marjoram
Heat oven to 425*.
Shape the dough as desired (thinner for an actual flatbread feel, etc.) on a baking sheet dusted with cornmeal.
In a large bowl, toss all remaining ingredients; spread over dough.
Bake until golden brown, about 20-25 minutes.