Tag Archives: pizza

Sweet Potato Pizza Time

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


  • 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


  1. Heat the oven to 475° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



Filed under recipes

Five Things: Friday Food Lust

Oh, hey boys and girls. It’s time for a new segment I like to call Friday Food Lust. Expect photos of delicious things I ate this week and explanations of how you can eat these delicious things too. I’m going to invest in a nice camera soon, but for now you’ll have to deal with my iPhone photos. Without further ado, here are five photos of delicious things!


1. Multigrain Toast with Peanut Butter and Raisins (and Apple Slices)

Sometimes I eat like a toddler.









As if you needed further proof of my immaturity, look no further than putting raisins and peanut butter on multigrain toast and pairing it with apple slices. I also love Ants on a Log (celery sticks with peanut butter and raisins, duh).


2. Dessert Crepe

Crepe and berries and syrup, oh my!









Contrary to what it may look like, I did not take a photo of this crepe in a German sex dungeon. I ate this crepe at Tapeo in celebration of National Dessert Day last Friday! It was good. I’m pretty sure the syrup was just Hershey’s, but I happen to love Hershey’s syrup, so I was happy.


3. Drizzled Black & White Kettlecorn from Popcorn, Indiana










This stuff changed my life. It’s indescribably delicious. It tastes like happiness and sunshine. Go buy it.


4 and 5. Amy’s Roasted Vegetable Pizza and Roasted Asparagus and Baby Bella Mushrooms

Simple, healthy, delicious.









This was one satisfying meal.









I was pretty pleased with this one. I highly recommend the pizza – no hard-to-pronounce ingredients and even though it’s dairy-free, it should satisfy your pizza tooth.

The roasted veggies were super simple.

Roasted Asparagus and Baby Bella Mushrooms

One bunch fresh asparagus

One package baby bella mushrooms

Rosemary olive oil (amount depends on your preference, I probably used about 1 1/2 TBSP)

Two large garlic cloves, peeled and minced

Freshly ground salt and pepper to taste


Preheat oven to 400°F.

Trim asparagus stems. Place asparagus and mushrooms into large glass baking dish. You should have one layer of veggies, try to avoid too much overlap.

Add oil, minced garlic, and salt and pepper. Coat evenly.

Roast for about 10 minutes. Voila!

I paired all this with a Sam Adams Harvest Pumpkin Ale, because it’s fall and pumpkin beer is a seasonal requirement.


Thanks for tuning in to this week’s edition of Friday Food Lust. Happy weekend!


Filed under friday food lust, list, photos, recipes