Sweet Potato Pizza Recipes

SWEET POTATO AND CARAMELIZED ONION PIZZA

Steps:

• Melt butter over medium heat and add onions to large skillet or pan. Stir gently to coat with butter, sprinkle with pinch or two of kosher salt. Stir onions every 5-10 minutes. Onions will begin to darken and caramelize the longer they've cooked, up to 1 hour.
• Preheat the oven to 450°F.
• To make each pizza: Mix ricotta cheese with olive oil and 1 tablespoon of fresh thyme leaves. Spread half of the ricotta cheese on one piece of flat bread. Top with half of caramelized onion. Using vegetable peeler, peel long ribbons of sweet potato from root to tip. Sweet potatoes will shrink as they bake so peel a few more than you think you'll need.
• Layer sweet potatoes in ribbons then sprinkle with half of feta cheese. Top with leaves of fresh thyme and bake for 5-10 minutes or until potatoes have lightly browned. Remove from oven, drizzle with more olive oil and season with flake sea salt. Serve warm or at room temperature.

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.

SWEET POTATO PIZZA

Steps:

• Preheat oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
• In a large bowl, toss the sweet potato slices with avocado oil and salt and pepper. Spread them out evenly on the baking sheets, with about 1 inch between slices. Bake for 25 minutes, flip, and then bake for 10-15 for minutes until cooked through and slightly golden brown.
• Using a teaspoon as a spoon, top each slice with about a teaspoon to 1/2 tablespoon of pizza sauce (depending on how big the slices are) and a sprinkle of cheese. Bake for another 3-5 minutes until melted. Top with fresh basil and red pepper flakes and enjoy!

SWEET POTATO PIZZA BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
• Carefully slice the sweet potatoes into ½-inch (1 cm) rounds.
• Transfer the sweet potato rounds to a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.
• Transfer the rounds to the baking sheets, spacing evenly.
• Bake for 30 minutes, flipping halfway, until golden brown.
• Top the sweet potato rounds with marinara sauce and mozzarella, or pesto and mozzarella.
• Bake for another 5 minutes, or until the cheese is melted and the sauce is warmed through.
• Garnish with fresh basil and serve.
• Enjoy!

SWEET POTATO CRUST PIZZA

Steps:

• Heat oven to 400°F.
• Process potatoes and oats in food processor until potatoes are finely chopped. Add Parmesan and egg; process until blended.
• Cover 2 baking sheets with parchment; spray with cooking spray. Press half the potato mixture into 8-inch round on each prepared baking sheet.
• Bake 20 to 25 min. or until crusts are crisp and golden brown; cool 5 min.
• Invert crusts onto plates; remove and discard parchment sheets. Return pizzas to (uncovered) baking sheets. Spread Neufchatel evenly onto crusts; top with all remaining ingredients except arugula and dressing; bake 5 min. or until shredded cheese is melted.
• Remove pizzas from oven. Top with arugula; drizzle with dressing.

MEDITERRANEAN SWEET POTATO PIZZA

Steps:

• Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
• while the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
• Preheat the oven to 200C/Gas Mark 6 400°F Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning.
• Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky.
• Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
• Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool.
• Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too).
• Spread the remaining tomato mixture over the plain base,top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 400F/200C/Gas 6 for 15-18 minutes until hot.

SWEET POTATO AND KALE PIZZA

Steps:

• Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.