Makes 8 servings
With feel-good-clean ingredients like vitamin A packed sweet potato, juicy
immunity-boosting mushrooms and anti-inflammatory onions, this pizza is a clean
and inspiring way to change up the way you look at pizza. A total bonus, this one
is also vegetarian, so invite all of your hippie gfs over this weekend! xx ck
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, thinly sliced, preferably on a mandolin
2 cups thinly sliced cremini or button mushrooms
1 pound store-bought pizza dough
1 1/2 cups sweet potato puree (leftover mashed sweet potatoes, or boil 2 large
sweet potatoes, rough chopped, skin on until soft & blend in a blender until
4 ounces shredded mozzarella cheese
1 cup arugula
finish with balsamic vinegar
sea salt, as needed
Preheat the oven to 425°F.
1- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the
onion and cook, stirring occasionally, until the onion is golden, about 10 minutes.
Add in your sliced mushrooms and sauté for an additional 10 minutes.
2- On a clean work surface, roll out the pizza dough and place it on a large
baking sheet or pizza stone. Brush the dough with the remaining 1 tablespoon
olive oil and a sprinkle of salt. Pre-bake for about 5 minutes, or until golden
brown, remove from the oven.
3- To top the flatbread: Using a large spoon, spread your base of the pizza with
the sweet potato puree, sautéed onions and mushrooms and top with cheese.
Place back in the oven on the middle rack for about 10-12 more minutes, until the
dough is crisp and cooked through. Remove from the oven, sprinkle with arugula
and cut and serve hot.
Sweet Potato Perfection: The sweet potato contains fiber, vitamin A, vitamin C,
vitamin B-6 and even protein. Some of these precious nutrients are found in the
skin. Try leaving the skin on when making your sweet potato puree.