Somehow I made it about 19 years into my life before I ate a sweet potato.
Such a travesty. But do not worry, that situation has been remedied! I’ve used the past few years to make up for those sweet potato-less days. Hasselback sweet potatoes stuffed with apple slices, cranberries, and pecans, sweet potato biscuits, spicy sweet potato fries, and even just plain sweet potato have all been enjoyed immensely.
I mentioned my deep love for sweet potato biscuits a month or two ago. That recipe (and finding this recipe while browsing wordpress one day) was the inspiration and starting point for this recipe. If sweet potato can be incorporated into a biscuit, why not a pizza crust? I knew I would need to reduce the stickiness of the biscuit dough to make a manageable pizza dough, so I decreased the milk and butter. To make it more pizza dough-like, I removed the sugar, and substituted olive oil in for the butter. For as much guesswork that went into this recipe, it turned out extremely well. I was very pleased. The dough was still pleasantly sweet and worked well with the faintly sweet tomato sauce, but contrasted nicely with the salty, sharp feta cheese with which I used to top the pizza.
I encourage you to use whatever toppings you like, just keep in mind that the dough does retain the natural sweetness from the aptly named sweet potatoes.
1/2 c mashed sweet potato (approximately one medium-small sweet potato)
1 1/4 c white whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 c milk
1 1/2 Tbsp olive oil
8 oz tomato sauce
6 oz tomato paste
parmesan cheese, shaved
Servings: 6 large slices
Heat oven to 400oF. Peel, dice, and boil the sweet potato until soft. Drain and then mash the sweet potato, and measure out 1/2 cup into a large bowl. Add the milk, olive oil, and salt and mix well. In a smaller bowl, sift together the flour and baking powder. Pour the dry ingredients into the wet ingredients and combine. Lightly dust hands with flour and gently knead the dough until it is well mixed. You may have to add a little more flour to reduce the stickiness of the dough. Do not add very much, because the dough should still be sticky when you spread it on the baking sheet. Bake for 5 minutes. While the crust is baking, mix the tomato sauce, tomato paste, and seasonings in a small pot over low-medium heat on the stove. Remove the crust from the oven, and increase the temperature to 425oF. Spread a thin layer of sauce on the crust and add the rest of the toppings, and return to oven for 10-15 minutes, or until cheese has completely melted and the broccoli is beginning to brown. Slice and enjoy!