White Pizza with Sweet Potato

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.  IMG_8009.JPG

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.


One Comment Add yours

  1. Jennifer says:

    Good Morning, this looks amazing, would you share your favorite pizza dough brands? I am having a hard time finding one.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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