Sweet Potato and Brie Flat Bread

izza it ain't. This penultimate installment of the Real Simple one-month plan landed a solid "meh" on a scale from Tasty to Tongue-Scrapy. One important note is that the combination of thyme and sweet potatoes, which worked quite deliciously together.

Sweet Potato and Brie Flat Bread



Serves 4

Hands-on Time: 15m

Total Time: 40m

Ingredients

* 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 sprigs fresh thyme
* 4 tablespoons olive oil
* kosher salt and black pepper
* 4 ounces Brie, sliced
* 2 teaspoons red wine vinegar
* 4 cups mixed greens (about 3 ounces)

Directions

1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.

4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

5. Toss the dressing with the greens. Serve with the flat bread.

Tip

You can freeze the cooked flat bread, tightly wrapped, for up to 3 months. Thaw at room temperature, then warm in a 300° F oven before serving.

Nutritional Information

Calories 531; Fat 26g; Sat Fat 7g; Cholesterol 28mg; Sodium 968mg; Protein 16g; Carbohydrate 66g; Sugar 8g; Fiber 5g; Iron 4mg; Calcium 100mg