Ingredients
1 ball Homemade Pizza Dough
1 cup cubed peeled sweet potato
salt and pepper, to taste
3 peaches, quartered and cored
¾ cup fresh blueberry’s
2 tablespoons chopped toasted walnuts
2 tablespoons maple syrup
1 teaspoons Ground cinnamon

Method
Preheat oven to 210c
Divide dough into four portions.
On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals.
Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set Let cool.
In a small saucepan combine sweet potato and enough water to cover. Bring to boil; reduce heat.
Cover and simmer about 10 minutes or until tender.
Drain and return to saucepan. Mash with a fork. Season with salt and pepper.
Meanwhile, heat a grill pan over medium-high heat.
Cook peach quarters about 3 minutes per cut side or until tender and light grill marks appear. Thinly slice quarters lengthwise.
Spread sweet potato on flatbreads. Top with pear slices, blueberries, and walnuts. Drizzle with maple syrup and sprinkle with cinnamon.
In a blender, process mixture in batches until smooth. Transfer to jars or containers. Chill for at least 2 hours before serving. Store in the refrigerator.