Roasted shallots & sweet potatoes with cinnamon & nutmeg, brie, blackberries, red bell peppers, parsley & honey vinaigrette
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
1 cup blackberries
2 sweet potatoes, peeled & cubed
1 large shallot, sliced
1 red bell pepper, diced
1 hunk of brie, sliced
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons parsley
For the vinaigrette:
1 tablespoon grapeseed oil
½ tablespoon apple cider vinegar
½ teaspoon honey
salt & pepper to taste
Preheat your oven to 400° F and line a baking sheet with foil. Toss your sweet potatoes with a couple tablespoons of olive oil, plus the cinnamon & nutmeg and a couple pinches of salt & pepper.
Spread them out on the baking sheet and roast for about 10 minutes. Turn them over and add the shallots to the mixture, roasting for another 10-12 minutes.
Meanwhile, whisk all of the dressing ingredients together in a bowl. When the potatoes and shallots are done, take them out and increase the oven temperature to 550° F.
When the potatoes and shallots are cool enough to handle, toss them with the parsley, blackberries, peppers and vinaigrette. Next, prepare your dough using the instructions on the right.
After you’ve baked your dough for a minute, take it out and brush it lightly with olive oil. Lay the brie out in even slices—you don’t need to cover the entire pizza, just make sure they’re evenly spaced out.
Top the pizza with the rest of the ingredients and pop it back in the oven. Roast until the brie is melty and the crust is a nice golden brown, then take it out and enjoy!