When I was a kid, I hated pizza. I thought tomatoes were gross and vegetable toppings were not for me and the cheese couldn’t compare to the completely natural, unprocessed glory of Kraft singles. How times have changed. Now pizza is one of my favorite things to make from scratch, and I love the opportunity to get creative with it.
Enter my latest endeavor: Sweet Potato/Onion/Rosemary/Ricotta Pizza! Oh man you guys, this was good. I got the recipe from Real Simple and added my own twists, substituting the Parmesan cheese with Ricotta and making my own honey wheat dough. You too can make pizza magic – follow me on this epic journey.
Sweet Potato/Onion/Rosemary Pizza
Definitely makes enough for 3-4 people, depending on how hungry you all are.
Step One: The Dough
Make it or buy it, my friends. I can tell you that making your own dough gives you a great sense of satisfaction and a healthy dose of smugness. As I mentioned, I made honey wheat dough. Recipe at Crunchy Domestic Goddess. I used three cups of flour all together, half whole wheat and half all purpose. I just ended up adding a little more oil to get a good consistency.
The honey wheat dough is great for this pizza – it balances out the flavor of the onions and rosemary really well.
Step Two: The Pizza
Ingredients
- Pizza dough, obviously
- About 3 tablespoons olive oil
- 1 onion, thinly sliced – I used a sweet onion
- 1 large sweet potato, peeled and thinly sliced
- 1ish tablespoon fresh rosemary
- As many dollops of ricotta cheese as your heart desires
- Salt and pepper to taste
Directions
- Heat the oven to 475° F.
- Heat 2 tablespoons or so of olive oil in a skillet over medium heat. Add the onions and saute until translucent, just a few minutes.
- Using a baking sheet is fine if you’re like me and have yet to invest in a fancy pizza stone. Roll out the dough onto a lightly greased baking sheet. You’ll want a nice, even crust.
- Assemble that pizza! Spread your sauteed onions out over the dough. Layer the sweet potato slices however you want them and then evenly sprinkle the rosemary. Dollop ricotta cheese all over the place. Drizzle the pizza with about 1 tablespoon of olive oil and generously season with your salt and pepper.
- Bake 16-18 minutes – the edges should be crispy and brown and your kitchen should smell heavenly.
It’s as easy as that! The end result:
I am pretty and delicious.
Beyond the Kale 