My husband and I usually have homemade pizza about once every two weeks. We both have very different tastes when it comes to our toppings. As much as I would like for him to go completely plant-based, it’s not my call. He prefers to use traditional toppings, including cheese. Well, that is just a big fat “No Thank You” for me. Luckily, he makes two dough balls and we each get to personalize our own pizza.
Since I don’t have to worry about pleasing his palate, I get to play with ingredients that I would typically leave out of our shared meals. For this recipe I used sweet potato. Oh baby, I love sweet potatoes! Whipped, baked, oven roasted…you name it. Guess who doesn’t….that’s right, hubby. Hate is a strong word, but let’s just say I’ve learned to leave them off of the menu, lest my dinner partner poke at his food.
But hey, this is my pizza. I’ll top it however I like!
1 pizza dough ball (homemade or store-bought)
1 large sweet potato (approx. 1 pound)
1 large red onion, thinly sliced
1 sprig rosemary, strip leaves from stem and chop, discard stem
2 cloves garlic, minced
1/4 c. vegetable broth
1-2 T. olive oil
1 T. agave nectar
1/4 t. red pepper flakes
salt & pepper to taste
Preheat oven to 450 degrees
Remove pizza dough ball from refrigerator, set aside and allow to come to room temperature.
Poke sweet potato several times with a fork, wrap in a damp paper towel and microwave on high for about 4-5 minutes. Set aside to cool.
Meanwhile, heat a medium-sized saute pan over medium-high heat. Add sliced onions and about 1 tablespoon of vegetable broth. Allow onions to caramelize, adding more broth, about a tablespoon at a time, as needed to prevent the onions from sticking to the pan. Stir in garlic, red pepper flakes and rosemary and cook an additional 1-2 minutes. Add salt and pepper to taste. Remove from heat and set aside.
Once sweet potato is cool enough to handle, remove and discard skin and dice the potato into 1/2” pieces.
Stretch the dough out and fit onto a pizza pan (we use a pizza screen). Lightly brush dough with about 1/2 of the olive oil. Spread the diced sweet potato evenly over the dough and then repeat with the caramelized onion mixture. Add salt and pepper to taste. Drizzle with the remaining olive oil and agave syrup. Bake in oven for approximately 15-18 minutes or until lightly golden.
Remove from oven, slice and serve hot or at room temperature.