As I was coming up with my meal plan for the week, I had the idea to make lasagna with sweet potatoes, caramelized onions, and kale. The more I thought about the logistics, though, the more it sounded like a bad idea. Or maybe I was just too lazy to attempt to make it. One of those things. And then it hit me–this combination would actually make a good pizza. Sweet potato pizza! So that’s what I did–instead of a traditional tomato sauce base, I made a sauce with sweet potatoes and fresh sage and used caramelized onions, kale, and Fontina cheese as the topping. If you’re ambitious, you can make your own crust, in which case you should probably add the kale halfway through your cooking time so it doesn’t burn.
Prep Time
40 minutesCook Time
10 minutesTotal Time
50 minutesYield
6 servingsNew Recipes Every Week!
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Comments
I loved this recipe, though I feel like it needed two sweet potatoes. I also added manchego cheese on top, and it was fantastic.
I’m glad you liked it! I guess maybe I used a larger sweet potato when I made it?
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this might just be life changing. or at the very least, the sneaky thing i’ve been looking for to get my boyfriend to eat vegetables!
Pizzas are always a great way to sneak in some extra veggies, right? 🙂
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Hey, I just wanted to let you know I made this pizza (with a tweak here and there for my personal tastes) and it was amazing. I made a post about it on my food blog as well. Thanks so much for the inspiration!
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I’m glad it turned out well–I love the idea of using collard greens on it!
OH. This sounds LOVELY. I’m a sweet potato fanatic. What do you think about using feta or ricotta cheese instead of the fontina? Same process layering and timing wise? What’s your opinion on how it would taste with either of them?
Ricotta would work, but I don’t think it would add very much flavor, so I’d go with feta. I haven’t tried it myself (not a fan of it!), but I know other people have and it worked out for them.
Hi Kiersten!
So I ended up combining some of your ideas with some of my own, and it turned out so well I wanted to share!! Instead of sweet potatoes, I used an acorn squash, which I first halved and roasted in my oven. Then I scooped out the squash into my blender, added specific amounts of cayenne, ground sage, salt, pepper, and fresh garlic, and pureed it — adding a few tblspoons of skim milk and one of plain yogurt to make the pureeing easier and balance the spiciness. I put the puree on top of some homemade naan I had made earlier that day, caramelized an onion and then cooked the kale with it until just wilted, put those over the puree, and then put dollops of ricotta on top. It was DELICIOUS!!!!! My boyfriend and I each ate 3 naan pizzas and I wished I had made more! The puree actually made more sauce than I needed, and I’ve been using it for the last few days in tortillas, on baked sweet potatoes…it’s so yummy and versatile!
Thanks for the suggestions–that sounds amazing! I love making pizzas on naan too. 🙂
I made this over the weekend and it was AMAZING! I also made it on a cauliflower crust and it was pretty good but I do like the wheat crust better. I plan on making a quinoa crust next with it. I also added chicken sausage to it. But my favorite part was the sweet potato and caramelized onions.
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Oh my gosh, I made this tonight and it was AMAZING!!!
I don’t know what it was with the flavor combo, but the sweet potato and the caramelized onion together was just divine.
I made it w shredded Daiya to make it vegan, but other than that, I stayed true. It was so good!
Thank you for your comment – I’m so glad you enjoyed it! 🙂