Sweet Potato Breakfast Pizza
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Credit: Lauren Zembron, “Healthy Food For Living” blog, Finalist, North Carolina Sweet Potato Commission “No More ’Mallows” recipe contest
The National Culinary Review, January 2013
2 lbs. (4 medium) North Carolina sweet potatoes, divided
1 T. + 1 t. olive oil, divided
¼ t. garlic powder
¼ t. onion powder
¼ t. paprika
1/8 t. cayenne pepper
Salt and freshly ground black pepper, to taste
All-purpose flour, for rolling out dough
1 lb. whole wheat pizza dough, at room temperature, divided into 4 (4 oz.) portions
1 cup freshly shredded Gouda cheese
4 large eggs
¼ cup diced chives
1. Preheat oven to 400°F. Place 1 lb. sweet potatoes directly on rack; bake until soft, about 1 hour. Remove from oven; cool 5-10 minutes. Peel; puree flesh until smooth. Reserve 1 cup.
2. Increase oven to 450°F. Peel remaining sweet potatoes; cut into ½-inch dice. Toss 2 cups diced sweet potatoes with 1 T. olive oil, garlic powder, onion powder, paprika, cayenne pepper, and salt and pepper, to taste. Put even layer on baking sheet. Roast for 15-20 minutes, until softened but not crisp, stirring halfway through cooking time. Remove from oven.
3. Lightly flour work surface. Roll out each dough ball ¼-inch thick (7 inches in diameter). Lightly coat rimless baking sheet with remaining olive oil. Transfer rolled-out dough to baking sheet. Spread ¼ cup reserved sweet potato puree over surface of each dough round, leaving ½-inch border. Top each with ¼ cup shredded Gouda cheese. Add ½ cup roasted sweet potato cubes, leaving open space in center of pizza.
4. Crack 1 egg into center of sweet potato cubes on each pizza; bake for 8 minutes. Remove baking sheet from underneath pizzas; continue to cook directly on oven rack until crusts are golden-brown, cheese is melted and egg whites are set, 2-4 minutes. Remove pizzas from oven. Season to taste with salt and pepper; top each pizza with 1 T. diced chives.
4 individual pizzas
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