SWEET POTATO AND CARAMELIZED ONION PIZZA
This easy to make flatbread pizza features ribbons of sweet potato and a tangle of caramelized onions overtop a bed of ricotta cheese, and gets finished with fresh herbs and feta.
Provided by Heidi
Time 1h25m
Number Of Ingredients 10
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.
PIZZA WITH SWEET POTATO AND ONION
Your family might be surprised that you made the dough for this sweet-potato topped pizza from scratch. But we knew you could do it all along!
Provided by My Food and Family
Categories Pizza
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450ºF.
- Process flour and salt food processor, pulsing just until blended. Mix water, honey, oil and yeast. Add to flour mixture; process 1 to 1-1/2 min. or until dough forms ball. Transfer to lightly floured surface; knead once or twice. Place in bowl sprayed with cooking spray; cover with clean kitchen towel. Let rise in warm place 30 min. or until doubled in volume.
- Meanwhile, heat Italian dressing in medium skillet on medium-high heat. Add sweet potatoes and onions; cook and stir 4 min. or until onions just begin to soften.
- Roll dough on lightly floured surface to 12-inch circle; place in 12-inch deep dish pizza pan sprayed with cooking spray. Spread with ranch dressing. Top with cheeses and vegetable mixture.
- Bake 15 min or until mozzarella is melted and crust is golden brown.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 5 g, Protein 14 g
WHITE PIZZA WITH SWEET POTATO AND CARAMELIZED ONIONS
I've suggested in the box on page 141 that most of the pizza recipes in this chapter double easily if you need more servings, with the exception of this one. This is only because it would take an awfully long time to caramelize four large onions. Not that this can't be done, but it wouldn't be a particularly quick meal. However, if time is not an issue and you have a nice large pot for the onions, be my guest and make two of these amazingly delicious pizzas.
Yield makes 6 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Lightly oil a small baking pan.
- Heat the oil in a medium skillet. Add the onions and sauté over medium-low heat until limp. Add the garlic and continue to sauté until the onion is deep golden, stirring frequently, about 15 minutes. If using the portobello, add it after about 10 minutes, continuing to sauté until the slices are softened and the onions golden, stirring occasionally.
- While the onions are cooking, peel the sweet potato, quarter it lengthwise, and slice it 1/4 inch thick. Place the slices in the prepared pan in a single layer. Bake until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so.
- Puree the tofu with the salt in a food processor or with an immersion blender in its container.
- Place the crust on a baking sheet or pizza stone. Spread the pureed tofu evenly over the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.
- Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.
- To keep the meal really simple, choose one of the green salads suggested under Recipe Not Required (page 192).
- If you'd like a pairing that dazzles the eye, try this with Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182).
- See the menus suggested for Orzo Soup with Roasted Vegetables (page 24) or Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
- (per slice)
- Calories: 305
- Total Fat: 6g
- Protein: 12g
- Carbohydrates: 47g
- Fiber: 3g
- Sodium: 650mg
SWEET POTATO AND KALE PIZZA
"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.
Provided by Andrea Bemis
Yield Makes 6 servings
Number Of Ingredients 8
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.
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