Sweet Potato Pizza Crust With Spinach Pesto Recipes

HAILE THOMAS'S "PERFECT PESTO PIZZA WITH SWEET POTATO CRUST" RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
• In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
• In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
• Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
• While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
• When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
• Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
• Top with arugala.
• Enjoy!

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

SWEET POTATO PIZZA CRUST WITH SPINACH PESTO

Steps:

• 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes. 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes.
• 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes.

FONTINA & SWEET POTATO PIZZA

Steps:

• Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

PUNCHY SPINACH PESTO PIZZA

Steps:

• Cook the spinach in a pan of boiling water for 30 seconds until wilted, then drain and rinse under cold running water to cool. Squeeze out the excess water. Put half the wilted spinach in a blender with 150ml hot water and blitz to a smooth green purée.
• Dissolve the yeast in 2 tbsp tepid water. Put the flour in a large bowl with the spinach purée, 2 tsp salt and the yeast mixture. Bring together into a dough, adding up to 50ml more water if it's too dry. Knead for 5 mins, then leave in a covered bowl at room temperature for 1 hr until doubled in size. After an hour, divide the dough into four pieces, then cover again and leave to prove for another hour.
• For the pesto, put the remaining 200g spinach, half the basil, the pine nuts, parmesan, oil, lemon juice and garlic in a food processor and blitz until smooth. Season to taste and loosen with up to 3 tbsp water, if needed. Mix the lemon zest with the crème fraîche and some seasoning and 2-3 tbsp water to loosen. Set aside along with the pesto.
• Heat the oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Flatten the proved dough balls into rounds on a floured work surface, then roll each one out until about 25cm wide and 5mm thick. Put each pizza base on its own sheet of baking parchment.
• Spoon the lemony crème fraîche over the pizza bases and spread almost to the edges, leaving a small border. Drizzle over half the pesto, then top with the broccoli. Dot over the tomatoes and mozzarella, then sprinkle with the chilli flakes.
• Cook one pizza at a time by sliding the pizza on its baking parchment onto the hot baking sheet in the oven and baking for 12-15 mins until the crust is golden and crisp. Repeat with the remaining pizzas, then drizzle over the remaining pesto. Scatter over the leaves from the remaining basil, then drizzle with a little extra virgin olive oil and sprinkle with extra chilli flakes, if you like.

SPINACH-PESTO WHITE PIZZA

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.