Scintillating Sweet Potato Pizza

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I've told you about making homemade pizza for dinner every Friday night, but some readers have been wondering specifically what types of pizzas we usually make.  I'm planning to write a post soon listing some of them, but tonight we made one of our favorites, so I figured I'd go ahead and share it with you now.

I came up with this pizza probably about a year ago, in a state of panic because we had no cheese except some frozen blue and nothing I could find in the way of vegetables except for a measly onion and a couple of sweet potatoes.

So I threw those things together with a little thyme and some olive oil, and a surprising new favorite meal was established. 

What You Need:

2 pizza crusts

2 onions

2 - 4 sweet potatoes, depending on size 


olive oil


blue cheese (Is 2 cups too much?  Maybe, but that's how much I use!)

What You Do:

1.  Start by thinly slicing your onions and sweet potatoes.  I usually just run them all through my fabulous food processor with the slicing blade attached and then I'm done with this step in about a minute flat.

2.  Decide whether you want to cook your onion/sweet potato mix separately, or just throw it all on the pizza crust raw and hope it gets done.  I've actually done it both ways and the decision usually just comes down to how lazy I am.  

If you want the pizza to turn out fancier, cover the pizza dough with the sweet potato slices, then sprinkle the onion on top and drizzle it with a little olive oil.  Bake this for about 15 minutes, although sometimes it needs to go longer to get those toppings soft.  This might result in a crispier crust, which G thinks is a bonus, because he's one who considers burnt toast a delicacy.  

If I'm really lazy (like I was today), then I'll just stick the onions and sweet potatoes in a big baking dish, drizzle some olive oil over it all, and then let it roast in the oven while my crusts are baking.  If your crusts are ready before the toppings, you can always take them out and let the toppings continue to cook a little longer.  The only drawback is that you'll be spooning out toppings onto your pizzas, instead arranging everything all fancy-like.

Sing with me now, "Lazy Day, just right for lovin' away..."

3.  At this point, either you've got two crusts covered with toppings, or you just need to spread the toppings over the crusts.  Either way, now you'll want to shake some thyme (How much?  Well, how much do you like?  We like a lot, so I pretty much cover the entire thing with it) and pepper over it all.  I usually drizzle just a little more olive oil over everything because, hey, can you ever have too much EVOO in your life?

Next, sprinkle on the blue cheese.

4.  Return this to the oven and bake for at least 12 minutes at 400 degrees.  After that, you'll have to use your judgement for how your family likes it.  If I'm in a selfish mood, I'll only keep the pizzas in there until the cheese gets all gooey and melty, but if I'm feeling generous, I let it all go until the crusts snap like a cracker.

5.  I always let the pizzas cool a bit before I slice through them with my pizza wheel, because I've found the cheese doesn't make quite as much of a mess that way (and the toppings are less likely to shift from your crust onto your counter, which is definitely not where I want my pizza to be!)

I could easily eat an entire pizza by myself in one sitting, but I force myself to only eat half.  This is solely because that's all G eats at once and I just can't stand the thought of watching him devour leftovers for the next two days after I've stuffed my face full of all of mine already on the first night.

Sweet potatoes on a pizza?  What do you think?  I'd love to hear - leave a comment or email me at lisahealy (at) outlook (dot) com.

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