I have a stash of pages I have ripped out of magazines in hopes of one day whipping up the delicious recipes printed on them. Most of the time, those recipes get stashed in my cookbook and forever forgotten. So I'm trying to revive them and to test out some new recipes.
The October 2010 Real Simple magazine had this recipe for sweet potato brie flatbread that looked amazing. Chris was skeptical at first, but it turned out really well. Thyme/brie/shallot/sweet potato is a fantastic combination.
1 pound frozen pizza dough, thawed
Cornmeal, for the baking sheet
1 medium sweet potato - peeled, halved, and thinly sliced
2 shallots, thinly sliced
8 springs fresh thyme
4 tablespoons olive oil
4 ounces Brie, sliced
1) Heat oven to 425. Dust baking sheet with cornmeal and place dough on baking sheet. (I didn't have cornmeal and used crisco and a bit of kosher salt)
2) Toss the sweet potato, shallots, thyme, 3 tablespoons of oil, and salt and pepper to taste. Scatter over the dough and top with the Brie.
3) Bake until golden brown and crisp, 20 to 25 minutes.
We'll definitely be making this again. Next time we'll look for whole wheat pizza dough.