Jan 03 2013

Sweet Potato Spinach Pizza

Published by at 7:49 am under Food,Local food,Recipes

I feel like the kind of pizzas I see on blogs and in specialty cookbooks and the kind of pizzas I’d have delivered to my house via whatever chain restaurant has advertised a sweet deal during Monday Night Football are two completely different things.  When it comes to the delivery stuff, I really just like plain ol’ boring cheese.  But, when it’s a recipe for pizza, I love the interesting toppings like marinated artichoke hearts, sauteed eggplant, caramelized onions and goat cheese.  You’d think  it would be the opposite so that when I’m on the hook for preparing (and paying for) anything that goes on top, I’d opt for just cheese and when someone else is doing the work and an extra topping is a mere 50 cents, I’d go bananas (banana peppers?).  But no.

Like last week, we ate pizza twice for dinner.  Once, was from a very, um, fatherly pizza chain and I got plain cheese and Greg got sausage.  He didn’t even get the sausage special because it had TOO many kinds of sausage on it.  The second time, I spent money on a whole bag of spinach when I only needed a handful.  And, I spent the time to peel, cut and bake the potatoes and slice and bake the onions.  Why?  Because the combination of these things is so much more delicious and seasonal than whatever 5 sausages (seriously?  FIVE sausages?) came on the delivery pie and, while pizza is not generally health food, a layer of vegetables is a considerably better choice for your arteries than sausage…sausages.  Five of them.

Notes: This is my favorite pizza crust recipe.  It makes a chewy, slightly soft crust.  The only problem is that it makes a very large crust so if you have a smaller pizza stone, consider lopping off a little bit of the dough before you press it out and reserving it for breadsticks or tomorrow’s calzone.  I used shredded mozzarella which melts very evenly but I think discs of fresh mozzarella melted in spots would be delicious as well.

Sweet Potato Spinach Pizza

Serving Size: Serves 4


  • Your favorite pizza dough-we used this one from Allrecipes
  • 1 large sweet potato, peeled and thinly sliced, about 1/4 inch thick
  • 1/2 onion, sliced about 1/4 inch thick
  • 1 1/2 tablespoon olive oil, divided
  • Salt and pepper
  • 1 1/2 cups mozzarella cheese
  • 1 1/2 cups packed fresh spinach (I used baby leaves)
  • 1 tablespoon balsamic vinegar


Preheat the oven to 400 degrees F. Spread sweet potato and onion slices on a large baking sheet; brush with olive oil and sprinkle with salt ad pepper. Bake for about 20 minutes, or until the sweet potatoes are soft and tender, flipping each piece about half way through baking. Remove from oven and let cool.

Turn the oven to 500 degrees F. Dust a pizza stone or baking sheet with cornmeal and stretch or roll your pizza dough to fit your pizza stone or baking sheet. Lightly brush the dough with the remaining 1 tablespoon of olive oil. Top the pizza dough with sweet potato slices, onion slices, spinach and mozzarella cheese. Sprinkle balsamic vinegar evenly over toppings.

Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.


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