Please don’t think I’m exaggerating when I say this might be the best pizza I’ve ever had. I’m not talking about best homemade pizza either. I mean BEST pizza EVER. It has that sweet savory thing going on that I’m all about. I know some people aren’t into blue cheese, which this pizza has a lot of, but change it out with goat or feta if you must. I don’t recommend it, but it could definitely be done.
I had originally planned on making it during the week for dinner but things got busy, you know how it is. I ended up making it for lunch last Saturday, and David and I were blown away. The creamy homemade blue cheese sauce is tasty enough to eat as a salad dressing. I’d also planned on using a regular sweet potato, but Whole Foods only had Japanese sweet potatoes. They have purple skin and are white on the inside. I think their sweeter than an actual sweet potato. If you can find a Japanese sweet potato, I recommend using it. It worked wonders in this recipe!
There was a little bit of prep to this pizza with caramelizing the onions, but keep it in mind and maybe make it on the weekend like me. I think you’ll be happy you made this pizza.
I reallllllly can’t recommend this pizza enough! It totally screams fall flavors, and I’m counting down the days until I make it again. Perhaps I’ll make it Sunday!
Sweet Potato Kale Pizza
Recipe adapted from The Sweets Life
1 pizza dough
1 tablespoon olive oil
1 onion, thinly sliced
1 Japanese sweet potato (or regular), peeled & shredded
4-5 oz blue cheese crumbles
1 clove garlic, minced
1 tablespoon fresh sage, chopped
1/4 cup milk
1-2 cups torn kale
1. Preheat oven to 500 degrees.
2. In a medium saute pan heat olive oil over medium heat. Add onion and saute for about 5 minutes. Turn heat to low and stir occasionally for 15-20 minutes until caramelized. Add shredded sweet potato to the onion for the last 5 minutes of cooking.
3. In a bowl; combine 4 oz blue cheese crumbles, garlic, sage, and milk. Mash together to make a paste.
4. Roll out pizza dough. Spread blue cheese paste over dough. Cover with kale and top with onion/sweet potato mixture. Sprinkle remaining 1 oz of blue cheese on top. Bake for 10-15 minutes depending on your oven.