Sweet Potato Kale Pizza
This pizza is the result of a science experiment gone wrong.
No, really, it is.
But no, it probably isn’t what you’re thinking.
I purchased a ton of pizza dough kits in preparation for a kick butt lesson on cellular respiration. I figured the pizza kits were easy – they had all the ingredients needed to make the yeastie-beasties grow and were “just add water.” Ninth grader proof, right!?
So, because I’m the planner of all planners (ummmm….) and brilliant (eeehhhh…) I made sure to test out the experiment at home to evaluate exactly how long it takes to grow yeast at normal classroom temperatures.
Longer than 54 minutes. Crap. I planned B it. (Dump like 2 T of yeast into a tiny bottle with sugar and go! Skip the flour, skip the dough, rock and roll!)
Hindsight is 20/20 and I really should have returned all those packets of enriched white flour pizza dough but I didn’t. Now they stare at me and hiss “brrannnnnyyy” any time I open my cupboard. I’m slowly making a dent in them – I’ve got about 6 left. Did I mention that the experiment went down last, um, October?
I love sweet potato and kale, and I love them together. It was Friday and that’s a nice day for pizza. I knew someone had placed this lovely duo on some scrumptious pizza dough so I did some googling and found a recipe to work from. This pizza was FREAKING DELICIOUS. At first thought sweet potato and cheese may seem off, but it was so, SO good. The kale becomes crispy (by the way, I just spelled that ‘crispy’ with a ‘k’ – methinks it is a sign I need a donut) and almost meaty flavored. Please be brave and give it a try.
Other Sweet Potato and Kale Pizzas/Recipes:
Pizza with Sweet Potato, Lemon, Egg
Sweet Potato Black bean Burritos
Black Bean and Sweet Potato Stuffed Zucchini
Sweet Potato and Kale Pizza (adapted from Two Peas and Their Pod)
Ingredients
Your favorite pizza dough
1 large sweet potato, thinly sliced, a little less than 1/4 inch thick
1/2 onion, sliced (red or white is fine)
1 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 cup shredded cheese (I used a combination of cheddar and mozzarella and it was great!)
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary
Instructions
- Preheat the oven to 400 degrees F.
- Place the sweet potato slices and red onion slices in a bow and toss 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, turning halfway, or until the sweet potatoes are soft and tender. Remove from oven.
- Turn the oven to 500 degrees F.
- If using, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin, about 3/8 inch thick.
- 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 1/2 tablespoon of olive oil.
- In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
- Remove from oven and let cool for a few minutes before serving.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 3
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http://tastespace.wordpress.com/ janet @ the taste space
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Kate
