Sweet Potato & Kale Pesto Pizza

Pizza is great. My favorite thing about pizza is how it’s a vehicle for almost any food. I use it for leftovers all the time. You might not believe some of the things I have thrown on a pizza!

The best part about using it in this capacity is discovery. I find myself with a whole new creation almost every week! Beet and cilantro pizza anyone?

I must admit, I never really considered putting sweet potatoes on pizza. That is, until I had a bunch laying around (along with some homemade pesto). I tried it on a whim and it was fantastic; it’s earthy, hearty and kinda sweet. I think you are going to like it too.

1. Preheat the oven to 400 degrees F.

2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.

3. Peel and thinly slice the red onion.

4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.

5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.

6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven’s maximum temperature.

7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.

8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.

9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.

10. Remove and let cool for a minute or so, then slice and serve!

How gorgeous is this pizza?

This recipe originally appeared on KQED’s Bay Area Bites.