Pizza crust brie fondue with roasted potatoes.
Make pizza crust. Roll out into 2 thin sheets.
Pre-heat oven to 300 degrees.
Take 2, 3 or even 4 wheels of brie. For the bottom wheel, cut off one side of the rind. For the next wheels, cut off both sides of the rind. Stack the brie, with the bottom wheel with the rind still on as the bottom.
Wrap all the wheels in the first sheet of pizza crust covering the wheels completely. Then wrap again with the 2nd sheet encasing the 1st sheet completely. Place in the middle of a oven proof casserole dish.
Wash small fingerling potatoes or similar potatoes. Cut in half or quarters. You want bite size. Put into a bowl, and add enough olive oil to coat. Add black pepper, salt to taste. Add herbs if you like. Mix well. Pour the potatoes around the pizza crust covered brie.
Insert into oven for 60 minutes.
After 60 minutes, remove and let cool slightly. Using the 2 sheets of pizza crust, hopefully you will not have a “blow out” where the cheese leaked through the crusts. After cool enough, cut off the very top of the crust to access the fondue underneath.
Dip potatoes in the cheese along with other goodies, like fruit, other veggies.
IF you have a “blow out,” like I did yesterday, the wall of the crust where the “blow out” occurred will be very weak and make cutting off the top difficult. Take two forks, stab the center of the top, and pull apart.
Enjoy!