Although my favorite pizza isn’t fancy or interesting (supreme with regular ol’ pizza sauce), I do love to try new things and this recipe, found in the latest Taste of Home magazine, called to me. My husband doesn’t like sweet potatoes and I have this weird thing where if he doesn’t like something, I try to find a way that he will enjoy it. I want everyone to like the things I like – I’m a control freak like that. ;)
Anyway, he hates eggplant even worse than he dislikes sweet potatoes, and I once got him to enjoy it on a pizza, so I figured it would work with sweet potato too. I was right! He might not have enjoyed it as much as our mutually loved supreme pizza, but he gobbled it up and said “it’s good” when I asked what he thought, so I count this as a success. :)
Sweet Potato Pizza
2 tablespoons extra virgin olive oil, plus extra for pan
1 clove garlic, minced
1 medium sweet potato, about 10 oz.
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tube (13.8 oz) refrigerated pizza dough*
8 oz. mozzarella cheese, shredded*
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
In a small microwave-safe bowl, stir the olive oil and garlic together; microwave for 30 seconds and set aside to infuse while preparing pizza. Preheat oven to 450F. Rub plain olive oil over a large 14″ pizza pan; set aside.
Peel the sweet potato and cut into 1/4-inch slices. Cut each slice into 1/2-inch wide strips; place in a microwave-safe dish and add the water. Cover and microwave on high 3-4 minutes, or until potato is almost tender. Drain; sprinkle with salt and pepper and toss together gently.
Unroll pizza dough and press to fit prepared pan. If desired, pinch edge to form a rim. Sprinkle with the mozzarella cheese and one tablespoon of the garlic olive oil. Top with sweet potato and sprinkle with the herbs. Drizzle with remaining tablespoon of garlic oil and sprinkle on the Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
*Veronica’s notes: if you prefer to make your own crust, go for it! This is my favorite whole wheat crust. The original recipe called for 1 cup of mozzarella and 1 cup of fontina cheese, but I couldn’t find the latter and went with all mozzarella. I’d definitely encourage you to try it with fontina if you can find it – I’m sure it’s even better that way!
Recipe source: adapted from Taste of Home Feb/March 2014, sent in by Libby Walp of Chicago, IL