My sister, Karen, was visiting and treated us to one of her family favorites. & if you like this one- ask me about the corn and prosciutto pizza that I neglected to get pictures of!!






1-2 Sweet Potatoes
2-3 Onions
Mozzarella Cheese
Pizza Dough
Olive Oil
Salt & Pepper

Make the caramelized onions in advance.

Slice sweet potatoes into 1/8” lengths, drizzle with olive oil, salt, pepper and roast until soft- about 20-25 minutes at 400

Spread some corn meal on a surface and roll out your pizza dough until super flat. I prefer to move the dough to the peel when ready so that it doesn’t scrunch back up when I transfer it to the stone.

Now to make the pie:
Start with a layer of pesto

Add your caramelized onions

Then your roasted sweet potato

Top with cheese – if adventurous you could add a little ricotta as well as mozzarella- whatever you like!

If using a pizza stone, the key is a super-hot stone so I leave it in oven at 500 for as much as an hour beforehand.   Toss a little cornmeal on the stone just before transferring with peel.  Bake 8-15 minutes until done.

*of course, cook the pizza however you normally do- stone, grate, BBQ.   It doesn’t matter, this pie comes out terrific!