Sweet Potato Pizza

In this sweet potato pizza, the dough is topped with mozzarella, a garlicky marinade, sliced onions, and soft, sweet potatoes. And it tastes so delicious! It’s the perfect white pizza for these cold winter months!

Recipe yields 2 round pizzas (about 25-30 cm/10-11 inches Ø). The quantity if enough for 2 large/4 smaller servings.

Prep Time5

Cook Time10

proof time3

Total Time3 15

Course: Pizza

Cuisine: itallian

Keyword: Broccoli pizza

Servings:

Calories: 1302kcal

Ingredients

Stand mixer dough (or 20oz of your fav dough)

1 stand-mixer dough recipe

Sweet potato topping

10oz (300 grams) large sweet potato, peeled and sliced
1 medium-sized onion, sliced
9 oz (250 grams) mozzarella, at room temp (quantity for 2 pizzas)
½ tablespoon olive oil
salt & pepper

Brine

1 tablespoon extra virgin olive oil
1 tablespoon water
¼ teaspoon fresh garlic, grated
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Pizza dough

If you're making the stand mixer dough, I recommend reading this recipe and post before you start. You can also use this no-knead pizza dough, or a store-bought dough.

Topping

Roast the potatoes - When the two dough balls are doubled in size after their rest, turn the oven to 400 F/205 °C and roast the potato slices. Peel and slice a large potato into thin slices (eighth of an inch (1/8") or 3 mm thick). Spread them onto a baking tray, drizzle with olive oil, season with salt and pepper, and bake for 10-12 minutes until soft. No worries if the slices overlap.
Streatch the dough - Meanwhile, working on a lightly floured surface, stretch each dough ball into a circular pizza. Use your fingertips to push the dough outward from the center, creating a circular shape (approx 11 inches/30 cm in diameter) and leaving about 1 inch of dough untouched around the edge, and place on a piece of parchment paper.
Preheat the oven - When the potatoes are ready, remove the baking sheet from the oven, and increase the temperature to at least 230 ℃/450℉ – a hotter oven leads to a better pizza!).
Add brine and topping - Add the brine ingredients to a jar, shake, and divide and spread the brine evenly between the two pizzas. Top with diced mozzarella, sliced onion, and sliced potato, and finish with a sprinkle of salt and pepper. I also loved adding some pine nuts
Bake in the preheated oven for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom. Serve with a drizzle with extra virgin olive and add more freshly ground black pepper, slice and serve warm. Enjoy!

Notes

How to measure the ingredients: A kitchen scale is always the best option; however, if you use US cups, be sure to use the spoon-and-level method. Essentially, don’t scoop the flour out of the bag with your measuring cup, as you may end up with more flour than you need. Use a spoon to transfer the flour from the bag into the measuring cup instead, then use the back of a knife to level off the top of the measuring cup.

What to use if you don't have a pizza stone? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust.

To bake your pizza: place pizza and parchment paper on a pizza peel or on a large tray and, when it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy.

Nutrition facts: The values are for one serving (considering about half pizza!) and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please consult a registered dietician if you are following a medical restrictive diet (Check my disclosure policies).

Nutrition