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Sweet Potato Pizza

Sweet Potato Pizza

This recipe sounds unusual but it is the perfect pizza--a little sweet, a little salty, creamy and crunchy. Give it a try and you will be hooked!MORE+LESS-

1

tablespoon fresh chopped thyme

2

medium sweet potatoes, any variety

1/2

teaspoon coarse kosher salt

1

tablespoon fresh chopped rosemary

Balsamic vinegar (the older, the better!)

5

ounces mascarpone cheese, softened

1

ready to bake pizza crust, 12 inch

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  • 1

    Preheat oven to 425° F.

  • 2

    Peel sweet potatoes and cut into very thin slices.

  • 3

    Lightly drizzle olive oil over pizza crust then spread with mascarpone cheese. Sprinkle with garlic salt.

  • 4

    Layer potatoes over the mascarpone and sprinkle with rosemary, thyme, and kosher salt. Drizzle olive oil over entire pizza (about 1 teaspoon).

  • 5

    Bake at 425° F for 18-25 minutes, until potatoes are soft and crust is crispy.

  • 6

    Remove from oven and drizzle with balsamic vinegar. Serve immediately.

Expert Tips

  • If you can not find Mascarpone cheese (usually in your grocer deli case), you can substitute 5 oz. cream cheese mixed with 2 tablespoons sour cream.

No nutrition information available for this recipe

More About This Recipe

  • I have one word for this Sweet Potato Pizza...AMAZING!

    Packed with Vitamin A and C, this dish takes less than 10 minutes of prep. It's perfect for a quick weeknight meal and even "gourmet" enough for a dinner party.

    You must try this--I know it sounds unusual but it's the perfect pizza -- a little sweet, a little salty, creamy and crunchy. Heaven!

    When I first mentioned my idea everyone said, "huh?". After trying it, there were rave reviews all around. My skeptical husband loved it! My super-cute friend Katie stopped by while I was whipping it up and tried a piece. She exclaimed, "I am going to go buy the stuff to make this TONIGHT!" She served it to her husband who also raved about it. So, grab your ingredients and let’s whip up a pizza!

    Note: For those of you who aren't familiar with mascarpone, it's a delicious soft italian cheese that you can usually find in the fine cheese section of your grocery's deli. The mascarpone really makes this fabulous but if you can't locate any, you can substitute 5 oz. cream cheese mixed with 2 T. sour cream.

    Preheat oven to 425 degrees. Peel sweet potatoes and cut into very thin slices.

    Lightly drizzle olive oil over pizza crust then spread with mascarpone cheese. Sprinkle with garlic salt.

    Layer potatoes over the mascarpone and sprinkle with rosemary, thyme, and kosher salt. Drizzle olive oil over entire pizza (about 1 Tbsp).

    Bake at 425 degrees for 18-25 minutes, until potatoes are soft and crust is crispy.

    Remove from oven and drizzle with balsamic vinegar. Serve immediately.

    Mandy Heaston is a busy mom, gourmet cook — and opera singer! Look for Mandy’s posts on Tablespoon, and check her member profile often to see what she’s cooking up!


Recipe Summary

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 1 oregano sprig, plus 1 tablespoon leaves
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 1 cup prepared mashed sweet potatoes
  • One 12-inch prebaked pizza crust
  • 1 1/2 cups shredded mozzarella (7 ounces)
  • 4 ounces thinly sliced soppressata, cut into thin ribbons

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.


Method

To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened.

Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball.

Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray.

Preheat the oven to 200C/180C Fan/Gas 6.

To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat.

Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned.

Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised.

Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve.

Recipe Tips

Oat flour is just ground up oats, so you can make it with a blender or stick blender in a mug – you don’t need to buy something expensive. Just make sure you use gluten-free oats if you're intolerant.


About the Recipe

This recipe is great for a quick meal or is also an entertainer’s dream. The pizzas can be cut up into appetizer sizes and set out to nosh on at will since they’re just as tasty at room temperature. I use store bought flatbread for the base, which makes it even easier to create.

Make the caramelized onion ahead and store in the fridge or allow at least 1 hour of cooking time for the onion before assembling the pizzas. You want them to be rich and caramelized and that equals time. The trick to caramelizing the onion is to do it low and slow for a rich, earthy taste spiked with flavors of thyme. Use the leftover onions (if you have any!) for sandwiches or on chicken or burgers.

Instead of slicing the sweet potatoes in the traditional way, I used my vegetable peeler to make ribbons and twirls of the sweet potato, then loaded them onto the caramelized onion.

Herbs mixed into the ricotta cheese take the place of a sauce and feta adds just the right accent.


Tips for the best Paleo Sweet Potato Pizza Crust

  • Make it Gluten Free: This recipe is gluten free as written, and is a fantastic choice for anyone following a gluten free diet.
  • Save time: Bake sweet potatoes ahead of time to cut down preparation time.
  • Make it Ahead: These crusts freeze beautifully! Read the freezing/reheating instructions above for tips!
  • Make it Vegan: If you need your crust to be vegan, sub the egg for 1 tablespoons of flax meal soaked with 2 tablespoons of water. Allow the mixture to “gel” before adding it to your pizza dough. The end result is delicious, but not as firm as when made with an egg.
  • Make it Paleo: This gluten free pizza crust is Paleo, so make your pizza without cheese for a fully compliant meal.

It’s really easy to make this pizza crust. All you need is a cup of mashed sweet potato, two different flours, baking powder, salt, a baking tray and two sheets of parchment paper. Of course, you will also need an oven and your favorite pizza toppings. You have to pre-bake the pizza crust in the oven for 10 minutes, then top and bake again for 10-18 minutes. The baking time depends on the toppings you are going to use and also on the thickness of the pizza dough (how thin you rolled out the dough).


This delicious sweet potato pizza crust is a wonderful vehicle for any of your favorite pizza toppings, such as olives, onion, fresh herbs, arugula, and an assortment of fresh vegetables. Not only that, but the sweet potatoes in the crust also offer their own healing benefits.

Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming. They also offer a range of hormone-balancing phytochemicals for the liver the liver uses sweet potatoes and yams to regulate and control some of its hormone functions.

Sweet Potato Pizza Crust

  • 2 sweet potatoes, peeled and diced (yields about 1 cup cooked sweet potato)
  • 3 tbsp arrowroot starch
  • 3 tbsp coconut flour
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt

Toppings (any combination of these):

  • 1/2 red onion, finely sliced
  • 3-4 cherry tomatoes, halved
  • 1/4 red bell pepper, diced
  • 5-6 olives
  • 1/4 small zucchini, sliced
  • Handful of fresh arugula
  • Handful of fresh basil

Place the diced sweet potatoes in a steamer. Cover with a lid and steam for 10-15 minutes, until tender. Remove and cool.

Place the sweet potatoes in a bowl and mash with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato and leave the rest for another recipe.

Add the sweet potato to a bowl with the coconut flour, arrowroot starch, dried oregano and sea salt. Mix until uniform. Set aside.

Make the marinara sauce by combining the tomato paste, dried oregano, dried thyme, water sea salt and black pepper in a bowl and whisking until mixed.

Prepare a baking sheet lined with parchment paper and place the dough on top. Using your hands, spread the dough to 1/4 inch thickness. Bake in the oven for 20 minutes, until hardened on top.

Top the pizza with the marinara sauce and your choice of toppings. Bake for another 10 minutes, until browned on the edges. Add fresh arugula or basil and serve immediately.

For more recipes and to find out the undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 25-Feb-2019

Anthony William, Inc. - Disclaimer for Medical Medium Blog


Roasted Sweet Potato & Caramelized Onion Pizza

From the Test Kitchen

Tonight, we’re taking veggie pizza to the next level. We’re topping our pie with smooth and silky béchamel sauce and melty Fontina cheese, plus one of our favorite culinary duos: roasted sweet potatoes and caramelized onion. To perfectly balance the pizza’s satisfying richness, we’re topping it with a salad of peppery arugula dressed with freshly squeezed lemon juice. A sprinkling of warming, fresh oregano completes this irresistibly gourmet pie.

Title

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the sweet potatoes slice into ¼-inch-thick rounds. Peel and thinly slice the onion. Using a peeler, remove the lemon rind, avoiding the pith mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the garlic. Grate the cheese discard the rind. Pick the oregano off the stems discard the stems.

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Add an additional tablespoon of water, stirring and scraping up any browned bits from the bottom of the pan to deglaze season with salt and pepper to taste. Transfer to a bowl. Wipe out the pot.

While the onion caramelizes, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. When cool enough to handle, transfer to a bowl. Wipe off the sheet pan.

In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges season with salt and pepper to taste.

Lightly oil the sheet pan used to roast the sweet potatoes. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Place on the oiled sheet pan, rubbing the dough into the pan to coat the bottom in oil. Spread the béchamel sauce onto the dough evenly top with the roasted sweet potatoes, caramelized onion, garlic, oregano and all but a big pinch of the cheese. Drizzle with olive oil and season with salt and pepper. Bake, turning halfway through, 12 to 14 minutes, or until the cheese has melted and the crust is browned and crispy. Remove from the oven and set aside to cool slightly.

Just before serving, combine the arugula and remaining cheese in a medium bowl. Add the juice of the remaining lemon wedges and a drizzle of olive oil toss to thoroughly coat. Season with salt and pepper to taste. Top the baked pizza with the salad. Enjoy!

Tips from Home Chefs

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Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the sweet potatoes slice into ¼-inch-thick rounds. Peel and thinly slice the onion. Using a peeler, remove the lemon rind, avoiding the pith mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the garlic. Grate the cheese discard the rind. Pick the oregano off the stems discard the stems.

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Add an additional tablespoon of water, stirring and scraping up any browned bits from the bottom of the pan to deglaze season with salt and pepper to taste. Transfer to a bowl. Wipe out the pot.

While the onion caramelizes, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. When cool enough to handle, transfer to a bowl. Wipe off the sheet pan.

In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges season with salt and pepper to taste.

Lightly oil the sheet pan used to roast the sweet potatoes. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Place on the oiled sheet pan, rubbing the dough into the pan to coat the bottom in oil. Spread the béchamel sauce onto the dough evenly top with the roasted sweet potatoes, caramelized onion, garlic, oregano and all but a big pinch of the cheese. Drizzle with olive oil and season with salt and pepper. Bake, turning halfway through, 12 to 14 minutes, or until the cheese has melted and the crust is browned and crispy. Remove from the oven and set aside to cool slightly.

Just before serving, combine the arugula and remaining cheese in a medium bowl. Add the juice of the remaining lemon wedges and a drizzle of olive oil toss to thoroughly coat. Season with salt and pepper to taste. Top the baked pizza with the salad. Enjoy!


Sweet Potato Pizza - Recipes

2. Brush a parchment-lined sheet pan with olive oil. Place the sweet potatoes into the bowl of a food processor and process until ground (almost to a wet sand consistency).

3. Put ground sweet potatoes in a bowl and add the cheese, almond flour, salt, pepper, and egg. Stir to combine.

4. Place the potato mixture onto the sheet pan and press into a 12-inch round. Brush the top with the tablespoon of olive oil. Top with sauce and toppings of your choosing.

5. Place in the oven and bake for 20 minutes until the edges just start to brown.

**Note: Calorie count does not include topping choices.


Behind the picture perfect

It’s not a novel thought, but behind every styled sweet potato pizza or perfectly light bright kitchen photo or giggling adorable chubby baby face is a real life being lived: messy, draining and confusing at times. This house drama wasn’t so bad, but combined with some heart-wrenching stuff we’ve been dealing with related to adoption, it makes us feel heavy. It’s one of those seasons where we’re focusing on putting one foot in front of the other. By the same token, we have so much to be thankful for…like insurance (ha!). Our health. Amazing friends and family. The most supportive readers (thank you!). Steady careers. A creative outlet that is endlessly fulfilling.

Gratitude is the enemy of hopelessness. (Also, so is binge watching Netflix.)


Step 2/3

  • 100 g goat cheese
  • 2 figs
  • 80 g walnuts

Cut goat cheese and figs into thin slices. While sweet potato slices are still hot, top with sliced goat cheese, figs, and walnuts. Return to oven and bake at 200°C/390°F for approx. 8 min., or until cheese is melted.


Watch the video: Pizza Bean! Mr Bean Cartoon Season 2. Full Episodes. Mr Bean Official (December 2021).