Sweet potato mash on a pizza?! This might be the best thing ever. And it is! This recipe is a constant reminder that creativity is key and there are no rules in cooking. Enjoy, lovely and cook more with your loved ones x ck
Serves 6
2 cups unpeeled sweet potatoes (roughly 2 medium sweet potatoes), cut into 2-inch cubes (or use leftover sweet potato mash!)
3 tablespoons extra-virgin olive oil, plus 2 teaspoons, divided
2 cups roasted asparagus, cut into 1⁄2-inch pieces on the diagonal,
or any leftover roasted vegetables you have on hand
1 tablespoon balsamic vinegar
1⁄2 teaspoon sea salt
1 pound store-bought regular or gluten-free pizza dough All-purpose flour, for rolling the dough
Coconut oil or olive oil cooking spray
1⁄4 teaspoon sea salt
TOPPING
1 cup watercress greens
1 cup wild baby arugula
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons grated Parmesan or Pecorino cheese or (try vegan cheese as an option!)
Preheat the oven to 400 ̊F. Place both oven racks in the middle position. Line two rimmed baking sheets with aluminum foil.
Place the sweet potatoes on one baking sheet and coat with 1 tablespoon of the olive oil.
Place the asparagus on the second baking sheet and coat with 1 tablespoon of the olive oil and the balsamic vinegar. Place both baking sheets in the oven. After 25 minutes, remove the sheet with asparagus and set aside. Let the potatoes roast for an additional 20 minutes, or until tender. Remove the pizza dough from the fridge and let it come to room temperature.
*Pizza can also be grilled, pre cook rolled out dough on a lightly oiled hot grill. Grill for a few minutes on each side, and flip! Add your base, toppings and finish off over a grill on medium heat. Enjoy!
