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Blackberries, Sweet Potatoes & Brie

Blackberry, sweet potato & brie pizza

Blackberry, sweet potato & brie pizza

Blackberry, sweet potato & brie pizza

Roasted shallots & sweet potatoes with cinnamon & nutmeg, brie, blackberries, red bell peppers, parsley & honey vinaigrette



Ingredients: 1 ball of dough olive oil 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

Directions: 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!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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