I’m in love with this flavor combination! I wasn’t sure how well the sweet potato would cook up on the pizza. For some reason, I thought I’d have to cook the potato first and then bake it onto the flatbread, but, luckily I was wrong. The combination of the sweet potato, brie, shallots and thyme was perfect.
I found this recipe in one of my favorite publications, the Fall 2012/Winter 2013 edition of Real Simple Magazine.
Generally I like to make my own pizza dough or flatbread, but last night, I just didn’t have the time. So, I used a really nice flatbread I found at the market. I suppose you could also try pita or maybe tortillas as your base.
Challenge: Sweet Potato and Brie Flat Bread, Real Simple Magazine, Fall 2012/Winter 2013 issue, page 55.
- home made dough, store bough pizza dough or store bought flat bread
- cornmeal for your mini pizza stone
- one medium sweet potato- peeled, and thinly sliced
- 4 TBSP olive oil
- 2 shallots, thinly sliced
- 8 springs fresh thyme
- sea salt
- 1/2 pound of brie, thinly sliced
Place pizza stones in oven, and heat to 425 degrees.
Roll out dough to size of individual pizza stones.
In a medium bowl, mix together the the potatoes, shallots, oil, salt and thyme.
Once oven has reached 425, using oven mitts, remove pizza stones. Place on a heat proof surface. Sprinkle the pizza stone with corn meal.
Lay dough or flatbread on stone. Cover with potato mixture and then brie cheese.
Using oven mitts, return the pizza stone to the oven and bake for 20 to 25 minutes.