Time to really shift gears into the fall harvest. It was a very good year for sweet potatoes.
My first ode to the sweet potato – a white pizza with sweet potato as the topping. Scrumptious! And I am not usually a fan of white pizza, but I loved this.
White Pizza with Sweet Potato
adapted slightly from Sweet Potatoe & Fontina Pizza by Libby Walp in Taste of Home magazine
10 oz sweet potato (from the garden)
2 Tbsp water
Salt and freshly ground black pepper
1 tube refrigerated pizza crust
1 cup (4 oz) shredded part-skim mozzarella cheese
1 cup (4 oz) shredded swiss cheese (or fontina)
2 tsp olive oil, divided
1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed (from the garden)
1 tsp minced fresh thyme or 1/4 tsp dried thyme (from the garden)
1/4 cup grated parmigiano reggiano
Preheat oven to 450F. Grease a 12-inch pizza pan.
Peel and cut the sweet potato into 1/4″ slices. Cut each slice into 1/2″ wide strips.
Place in a microwave safe dish, add water. Microwave, covered, on high for 3 – 4 minutes or until potato is almost tender. Drain, sprinkle with salt and pepper.
Unroll and press dough to fit the pizza pan. Sprinkle with mozzarella and swiss cheeses; drizzle with 1 tsp olive oil.
Top with sweet potato; sprinkle with herbs. Drizzle with remaining 1 tsp olive oil. Sprinkle with parmigiano reggiano.
Bake on lowest oven rack for 12 – 15 minutes or until the crust is golden and cheese is melted.
Serve and enjoy!
Serves 4 – 6.