Sweet Potato Crust Pizza with Mushrooms & Kale
I picked up this recipe from my lovely friend Samantha (hi, Sam). If anyone knew that pizza and sweet potatoes might be a match made in heaven, it's her. As for me, I needed some more convincing. I was skeptical all the way up until the first bite, but I haven't looked back since. We strongly suspect you'll feel the same way! This Sweet Potato Crust Pizza with Kale & Mushrooms is our go-to weeknight meal. And trust us, it's just as delicious for lunch the next day.
Ingredients
Sweet Potato Crust
- Sweet Potatoes (Large): 3-4
- Cornmeal: 3/4 cup
- Flour: 1/2 cup
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Dried Basil (Optional): 1/2 teaspoon
- Dried Thyme (Optional): 1/2 teaspoon
- Chili Flakes (Optional): Small pinch
Toppings
- Tomato Sauce: 3/4 cup
- Mozzarella Cheese: 12 ounces (6-8 1/4 inch slices)
- Portobello Mushrooms (Chopped): 1 cup
- Kale (Torn): 2 cups
- Shallot: 1
- Garlic: 1 clove
- Basil: 6-8 leaves
- Butter: 1 tablespoon
- Bacon (Optional): 2 pieces
- Salt: To taste
- Pepper: To taste
- Olive oil: for drizzling
The How To (The Crust)
- Preheat your oven to 400 degrees F and line a medium baking sheet with parchment paper.
- In a medium pot, bring four quarts of water to a boil.
- Wash and peel the sweet potatoes. Chop into 1 inch rounds and cut the rounds in half.
- Boil for approximately 20 minutes, until potatoes are easily pierced with a fork.
- Drain potatoes in a colander and return to pot. Mash potatoes with a potato masher or wooden spoon until smooth.
- Measure out 3 1/2 cups mashed potatoes into a medium sized mixing bowl.
- Add 3/4 cup cornmeal, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon baking powder, and spices (if using). Mix until thoroughly combined.
- Spread the sweet potato mixture evenly onto baking sheet in an approximately 1/4 inch layer.
- Bake for 20-25 minutes, until edges of crust are golden brown and is firm to the touch.
- Remove pizza crust, but leave the oven on (you need it to melt the cheese later!)
The How To (The Toppings)
- While the sweet potatoes are boiling, start chopping! Chop the shallots into long slivers, dice the mushrooms, shred the kale, and mince the garlic.
- Heat butter in a skillet over medium low heat until melted.
- Add shallots to pan and saute until soft (approximately 3 minutes). Add mushroms and garlic, saute for another 5 minutes.
- Mix the shredded kale in with sauteed vegetables and cook for 1-2 minutes. Remove from heat and set aside.
The How To (Assembly):
- Spoon tomato sauce evenly onto crust. We recommend this recipe from Smitten Kitchen, but feel free to substitute your favorite store brand.
- Spread sauteed vegetables in an even layer.
- Cover pizza with mozzarella cheese, spaced 1-2 inches apart.
- Drizzle with olive oil and sprinkle with salt and pepper (to taste).
- Put the pizza back into the preheated oven for approximately 5 minutes, or until cheese is melted.
- Remove the pizza, top with basil, and serve.
A Few Notes:
- The crust won't be exactly like your typical pizza crust - I think this is a good thing! It'll be a little bit soft, but should hold it's shape.
- I love adding bacon, sausage, or pancetta to this recipe! Honestly, you could add pretty much any meat that you'd like. If using meat, be sure to cook it before adding to the pizza.
- Fresh tomatoes are also delicious on this pizza - no need to cook them with the other vegetables, just add with the cheese.
- Feel free to experiment with other fresh herbs you might have lying around (rosemary, parsley, oregano, thyme, etc.)
- Depending on what store you go to, what you know as sweet potatoes might be labeled as yams, don't worry - get them!
Pairs Well With:
Becca Rea-Holloway
