@lenorenolanryan: I am never quite ready to let summer go. Maybe we aren’t supposed to release one /season before welcoming the next. That is what this flatbread tastes like to me. The sweet potato butter is autumn arriving softly. It is earthy, velvety, and gently sweet. Not shouting pumpkin spice, just quietly reminding us that cooler evenings are coming. 1 ball fresh pizza dough Sweet potato butter ½ cup fresh corn kernels, lightly charred 1 pound large shrimp, peeled and deveined 1 cup Gruyère cheese, freshly shredded ½ small fennel bulb, very thinly shaved, plus a few fronds 8 to 10 fresh sage leaves 2 tablespoons extra virgin olive oil 1 tablespoon butter 1 small shallot, finely minced 2 garlic cloves, minced 1 teaspoon Burlap & Barrel Silk Chili 1 teaspoon fresh thyme leaves, plus more for garnish 1 handful baby arugula Flaky Maldon salt and freshly cracked black pepper Preheat the oven to 400°F. Stretch the dough into a small baking pan. Brush lightly with olive oil and bake for 6 to 7 minutes, until set but still pale. Heat the olive oil and butter in a skillet. Fry the sage until crisp, about 30 seconds. Remove and reserve, leaving the fragrant oil in the pan. Add the shrimp, shallots and cook until the shrimp i cooked halfway. Stir in the garlic and thyme; cook just until fragrant. Season the shrimp with sea salt, black pepper and Silk Chili. Sauté for 1 to 2 minutes, just until beginning to turn pink. Remove from the heat. Spread the sweet potato butter over the warm crust. Add three-quarters of the Gruyère, the corn, half the fennel and the shrimp. Finish with the remaining Gruyère. Bake for 8 to 10 minutes, until the crust is golden and the cheese has melted. Toss the arugula with olive oil, salt and pepper. Slice and serve warm. Enjoy! #flatbreadrecipe #shrimpflatbread #sweetpotatobutter #fallrecipe #flatbreadpizza

ed♡ :

I wasn't aware sweet potato butter was an option 😦

TalulahDoesTheHula :

Lenore, because of you, I have Maldon Salt and the silk chili in my pantry and now my kitchen feels a little more fancy.

itxwasntxme :

“Turn me over mama” another recipe that looks fabulous per usual! 🫶🏼✨

nyx🌙✨ :

Lenore I’m so excited to spend my first fall with you, I can’t wait to see what you have in store

Danimit13 :

I approve the quantity of olive oil that you use Lenore!

nickis.dancemom :

This is amazing except the corn, but I can see how it all works. Delicious thank you for posting.🥰🥰🥰🥰

Audriana_Ezell :

I lost my mom and my grandma, please adopt me, I will bring champagne and we will have a great time 😭

B Weeks :

looks amazing..how long and what temp? Love your videos and fashi5

Cheese :

thank you as usual!!!

gabmanko :

Lenore you’re so glam I love everything about you

Apple User587679759 :

Sweet potato butter 🧈 I believe it baby !!

Anika Zebron :

Adore! Can always feel the magic from here 🪄

Pepper :

Summer Soft- Stevie Wonder

E-money :

Where do your purchase your shrimp

MeeMawbubbles :

that little oven is amazing, I swear it browns better any oven I've seen🥰

gracie :

i feel so safe here

Zachary :

I love you & your cooking 🥰

House Music Collective (0.o) :

Cameron :

ljlstuart :

Amazing

cheddars :

Lenore, you are just fabulous!!

Dinah :

Sweet potato butter? 😍🤤

Qhaeyghtlynne :

Clasp a rare and radiant maiden whom the angels name Lenore..

kish lal :

wow this is luxurious

Stevie Tea 🫖 ☕️ :

Lenore, im pouring cocktails. What can I get you, darlin? 🥂🥂