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Fontina & Sweet Potato Pizza

The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. —Libby Walp, Chicago, Illinois
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 medium sweet potato (about 10 ounces)
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded fontina cheese
  • 2 tablespoons olive oil, divided
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 cup grated Parmesan cheese

Directions

  • Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper.
  • Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil.
  • Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts
1 slice: 374 calories, 16g fat (7g saturated fat), 35mg cholesterol, 819mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 17g protein.

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