I can’t think of a more appropriate winter pizza than this one! Sweet potatoes from storage, and kale from the cold frame…ingredients readily available in the middle of this long, cold season. Also, the flavor is amazing!
I was skeptical at first–kale? Sweet potatoes? Trust me, get over the doubt and try it at least once if you like either of those ingredients one bit. I’m going out on a limb and assuming you love red onions…because everybody HAS to love red onions. Right?
I found the recipe over at twopeasandtheirpod.com. Below is their exact recipe, but I altered it a bit when I made it. Though I made a full batch of dough, I used about a third of it on this pizza. Since I was only using a portion of the dough for a smaller pizza, most of the ingredients needed cut down. Also, I sprinkled dried rosemary on top instead of fresh.
Also posted on Andi’s recipe blog
Sweet Potato Kale Pizza with Rosemary & Red Onion
Yield: 1 pizza
Cook Time: 10-15 minutes
Your favorite pizza dough-we used this pizza dough recipe
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary
1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.