Sweet Potatoes and Brie Flatbread (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
1/2 sweet potato, peeled and sliced 1/8-inch thick with a mandoline |
1/2 small red onion, thinly sliced |
2 sprigs fresh rosemary, leaves picked |
3 tablespoons olive oil |
flour, for dusting surface |
1 pound store-bought pizza dough, at room temperature |
6 ounces brie cheese, sliced |
kosher salt and freshly ground pepper |
Directions:
1. Adjust the racks to the middle of the oven and preheat to 475 degrees F. Spray a half baking sheet with nonstick spray.
2. Add the sweet potato to a large bowl and toss with the red onion, rosemary, 2 tablespoons olive oil, salt and pepper.
3. Flour your work surface and stretch the dough out to an oblong rectangular shape. (You may need to use a rolling pin.) Place the dough on a sheet tray and top with the sweet potato mixture in an even layer. Drizzle with 1 tablespoon of olive oil and scatter the slices of brie.
4. Bake until golden and crisp, 15 to 17 minutes. Slice into wedges and serve.
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