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|
|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!