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

Directions

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.