- Trader Joe’s whole wheat pizza dough
- 1 large sweet potato, thinly sliced, about 1/4 inch thick
- 1/2 red onion, sliced
- 1 1/2 teaspoons olive oil
- Salt and pepper to taste, for seasoning potato slices and onion
- 1 1/2 cups chopped kale
- 1 tablespoon balsamic vinegar
- 1 tablespoon garlic olive oil (or regular olive oil)
- Salt and pepper to taste, for seasoning the pizza dough
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon chili pepper flakes (more if you want more spice)
- 1 1/2 cups mozzarella cheese, grated
- 1/4 cup pecorino romano, grated
Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bowl 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, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes so they cook evenly. Remove from oven and let cool while you prepare the pizza dough.
Turn the oven to 475 degrees F. If you have a pizza stone, place the pizza stone in the oven to get hot for at least 30 minutes. In a small bowl, toss the kale with balsamic vinegar.
Roll/spin/stretch the pizza dough to about 14-inch diameter and place the dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with 1 tablespoon of garlic olive oil. Sprinkle the dough with salt and freshly ground black pepper, fresh rosemary, and pepper flakes.
Top the pizza dough with sweet potato slices, kale, red onion slices, mozzarella cheese, and finally the pecorino romano.
Place the pizza in the oven-directly on the pizza stone, if using one, or on whatever pan you are using. Bake for 10-12 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm, topping with additional freshly ground pepper and pepper flakes if desired.
Source: Pixelated Crumb via Food Gawker