Phew, that was quite a mouthful…a delicious mouthful.
Am I the only one that forgets about homemade pizza? It’s so easy to make and the payoff is always delicious.
My go-to pizza dough is this one. It’s easy and tasty, two things I love.
I sometimes buy a lot of something then have no idea what to do with it. That’s what happened when I bought kale this past week. I bought a lot, then the only thing I could think to put it in was soup, and I wasn’t in the mood for soup. I’m so glad I stumbled on this recipe. It was uber tasty. Give it a try and feel free to switch it up as you see fit!
The original recipe calls for the addition of mozzarella cheese. I’m not eating cheese right now, but that would be a fantastic addition. The sweet potato gets nice and creamy and the kale will be crispy and crunchy while the onions are soft and sweet, it’s a delicious pizza. Try immediately.
Dough yields about 2 medium pizzas, pizza toppings yield enough for 1 pizza
Dough, homemade or store bought
1 medium sweet potato, sliced thin
1 medium yellow onion
1 1/2 cup chopped kale
1 Tablespoon Balsamic vinegar
Splash of apple cider vinegar
Salt and pepper, to taste
1 1/2 Tablespoons olive oil
2 stalks fresh rosemary
1 garlic clove
2 teaspoons dark brown sugar
Mozzarella Cheese, optional
Fresh parsley or cilantro, optional
Preheat the oven to 400 degrees F.
Slice the onion into half moons. Put the onions, sugar, a splash of apple cider vinegar, a drizzle of olive oil and some salt & pepper into a pan set over medium/low. Cover and let the onions cook down until dark and caramelized, about 10 - 12 minutes. When they’re done, remove from the heat and let cool.
Toss the sweet potato slices 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 they 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.
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 sweet potato slices, kale, caramelized onion and fresh rosemary.
Bake for 10-15 minutes or until pizza crust is golden. Remove from oven and let cool for a few minutes before slicing. I sprinkled some fresh parsley over the top. Brightened it up a bit.
Source Two Peas and Their Pod