I came across this recipe in Food & Wine, at first it sounded weird, but the more I thought about it, the more I realized that I HAD to try it. Of course, I made some changes to the recipe, and it turned out de-li-cious! The crispy crust, topped with soft mashed sweet potatoes and slightly acidic balsamic onions, melty cheese and slightly spicy salami – it’s a party in your mouth. I make the sweet potato mash the night before to cut down on cooking time. if the sweet potato mash is too thick thin with a little water.
3 – 4 sweet potatoes
1 lb pizza dough
2 sweet onions, thinly sliced
1 TBSP olive oil
1 TBSP butter
2 – 6 TBSP water
1/3 c balsamic vinegar
1.5 c grated mozzarella
5 oz salami
Preheat oven to 450 with pizza stone inside if using.
Roast sweet potatoes till soft. I just cut a slit in them, toss them on a baking sheet and place them in the oven. It takes about 30 – 60 minutes depending on their size. Cool, remove skins and mash.
In a large skillet melt butter and olive oil over medium heat, add onions and cook until soft, about 5 minutes. Add 2 TBSP water, turn heat to low and cover with a lid, cook for 5 – 10 minutes, stirring occasionally. If the pan gets dry add a little more water. Keep checking and adding water until they start to caramelize. Stir in balsamic and cook for 6 minutes until vinegar is absorbed. Set aside.
Roll out your dough, place on pizza stone or baking sheet and prick with fork. Bake for 5 – 7 minutes until it starts to crisp.
Remove crust from oven and spread 1 cup of the sweet potato mash on crust. Top with onions, cheese and salami. Bake for 5 – 7 minutes until cheese is bubbly and starting to brown.
Serves 4 – 8.
7 WW PP (8 servings).