This post may contain affiliate links. Learn more here.
Entrees/ Recipes/ vegetarian recipes

Sweet Potato Pizza with Kale and Caramelized Onions

Sweet Potato Pizza


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.

Print

Sweet Potato Pizza with Kale and Caramelized Onions

Sweet Potato Pizza

A rustic pizza with caramelized onions, crispy kale, and a creamy sweet potato sauce.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 large sweet potato
  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1 cup chopped kale
  • 3 tbsp. skim milk or soymilk
  • 1 tbsp. fresh sage, chopped
  • 1 prepared whole wheat pizza crust
  • 1 cup shredded Fontina cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Pierce sweet potato several times with fork and roast about 45 minutes, or until soft. Allow to cool slightly–do not turn off oven.
  2. While potato is baking, heat oil in medium skillet over low heat. Add onion and dash of salt, and cook, stirring occasionally, for 30-40 minutes or until just caramelized. Add kale to skillet and cook until tender and wilted. Remove from heat and add salt and pepper to taste.
  3. Scoop insides of potato into medium bowl and mash; add milk, sage, and salt and combine until well-mixed and smooth. Spread mixture onto pizza crust.
  4. Top with half of cheese, kale and onions, and then remaining cheese. Bake pizza in oven at 400 degrees for about 10 minutes, or until kale begins to crisp and cheese melts.

Nutrition

  • Serving Size: 1 slice

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

You Might Also Like

59 Comments

  • Reply
    Rivki Locker (Ordinary Blogger)
    March 20, 2011 at 3:40 am

    This looks great. What a creative thing to do with the sweet potato. and I love that this uses prepared crust. Great week night dinner idea!

  • Reply
    BEadECLECTIC
    March 20, 2011 at 4:26 am

    You're a genius. This looks delish!!

  • Reply
    Texas Type A Mom
    March 20, 2011 at 10:01 pm

    This sounds great! I wouldn't have thought the ingredients would go together so well but it looks delicious.

    I'm terrible at taking food pictures – my food tastes good but I have a hard time making it pretty or photographing it well.

  • Reply
    Scrumptious
    March 21, 2011 at 9:00 pm

    This is the best thing I've ever seen. You are brilliant.

    All things I love. On a pizza. And the best part is I bet it will taste great even without cheese, because the sweet potato "sauce" will be so rich and creamy.

    I'm planning to try making crockpot caramelized onions this week for the first time. Now I know what to do with them!

  • Reply
    Beth Michelle
    January 23, 2012 at 10:49 am

    Wow what a unique pizza! This looks amazing.

  • Reply
    Rachel
    January 23, 2012 at 12:43 pm

    That looks like my dream pizza! Sweet potato on whole wheat crust and kale – yum!

    • Reply
      The Type A Housewife
      January 23, 2012 at 9:10 pm

      Thank you! It’s definitely tasty–I will seriously eat anything involving sweet potatoes and kale. 😀

  • Reply
    Lori Popkewitz Alper
    January 23, 2012 at 3:06 pm

    What a creative recipe-with some of my most favorite ingredients! Anything with kale is delicious in my book.

    • Reply
      The Type A Housewife
      January 23, 2012 at 9:09 pm

      I love kale too. I’m growing three different kinds in my garden this spring, so I’m thinking I will probably be posting a lot more kale recipes soon. 🙂

  • Reply
    Jamie @ thrifty veggie mama
    January 23, 2012 at 4:01 pm

    We had a pizza very similar to this on our Friday night pizza night. It is one of my favs

    • Reply
      The Type A Housewife
      January 23, 2012 at 9:07 pm

      It’s one of our favorites too. 🙂 Actually, this post is from last year, but I updated the photo–I’m going through all of my old posts and taking new photographs because I’m neurotic like that!

  • Reply
    Lauren @ Healthy Food For Living
    January 23, 2012 at 5:32 pm

    There is nothing I don’t absolutely love about this pizza! (<– don't mind the double negative there). In other words, I will absolutely be making this sometime soon!!

    • Reply
      The Type A Housewife
      January 23, 2012 at 9:05 pm

      Thank you! I hope you like it if you make it–it’s definitely one of our favorites. 🙂

  • Reply
    baobabs
    January 26, 2012 at 2:05 am

    yum! What an interesting combo! I have to try this! stunning photos too btw!! thanks for sharing! will probably put more mozzerella on top of the fontina 😀

    • Reply
      The Type A Housewife
      January 26, 2012 at 10:15 am

      Thank you! And yes, I’ve actually had this with mozzarella cheese, so that works too. 🙂

  • Reply
    snixykitchen
    January 28, 2012 at 1:48 am

    I’m new to kale and a little nervous to try it (I’ve only ever made baked kale chips and they were a bit bitter). Any recommendations for first time kale cooks?

    • Reply
      The Type A Housewife
      January 28, 2012 at 4:58 pm

      You know, I haven’t had good luck with kale chips myself. I’m not sure what I’m doing wrong. They never turned out bitter, though, so it’s possible that you simply had a bad batch of kale? (Supposedly the best kale is kale that’s suffered through a frost or two before being harvested!)

      Most of the time when I use kale, I saute it in a skillet with a small amount of olive oil. You want to wilt it a little bit, but not overcook it. And be sure to remove the tough center stem too.

  • Reply
    Snixykitchen
    January 31, 2012 at 3:54 am

    I adapted your dish and cooked kale…TWICE! And loved it! Thanks for much for the inspiration. Check out my blog to see my kale experiences.

  • Reply
    Susan
    February 2, 2012 at 10:07 pm

    Added a few crushed red pepper flakes. This pizza is amazing (pinned to share with others!) thanks for the inspiration!

  • Reply
    Candace
    February 4, 2012 at 7:52 pm

    I love everything about this pizza. Wish I had some of it for dinner tonight! Yum!

    • Reply
      The Type A Housewife
      February 5, 2012 at 12:41 pm

      I wish I had some of it for dinner tonight too. 😉 This is one of those few recipes that I really just can’t get enough of.

  • Reply
    Elisa @ What the Vita
    February 5, 2012 at 5:58 pm

    SO DELICIOUS.. making it again for the 2nd time this week! This will definitely become a staple in our kitchen. THANK YOU!

    • Reply
      The Type A Housewife
      February 5, 2012 at 6:51 pm

      Woo hoo! So glad you like it–it’s one of our favorite pizzas too, if not THE favorite. 🙂

  • Reply
    Erica
    February 7, 2012 at 12:06 am

    This looks fantastic! However, I’ve not had luck with a SINGLE kale recipe I’ve tried… do you think I spinach substitution would work here?

    P.S- this font is fantastic!

    • Reply
      The Type A Housewife
      February 7, 2012 at 10:03 am

      Really?! The only kale recipe I’ve had trouble with is kale chips. I think spinach would work just fine, though. 🙂

  • Reply
    Amber
    February 8, 2012 at 8:09 pm

    this recipe is awesome i will be making it again. Thanks for a great idea. My 18 year old and husband loved it also..

    • Reply
      The Type A Housewife
      February 8, 2012 at 8:41 pm

      Thanks for letting me know–I’m so glad your family enjoyed it! 🙂

  • Reply
    Kirsten- The Foreign Domestic
    May 8, 2012 at 6:09 pm

    I featured your recipe on my blog today–it was soooo good! http://www.theforeigndomestic.com/2012/05/from-your-kitchen-to-mine-recipes-61-65.html

    • Reply
      Kiersten
      May 8, 2012 at 7:41 pm

      Just stopped by and left a comment for you there. Thanks again for the shout out! 🙂

  • Reply
    Marta J
    June 17, 2012 at 6:35 pm

    Wish I can try the pizza from the photograph- looks so mouth watering! Can imagine what a great combination with the sweetness from the charamelized onions and the sweet potatoes…:)
    Kale is so boring on its own so great job on the combination!
    Posting another great veg pizza recipe tomorrow with zucchini, fennel and rosemary!

    • Reply
      Kiersten
      June 17, 2012 at 8:03 pm

      It’s definitely a great combination! And your zucchini pizza sounds delicious too. 🙂

  • Reply
    Kate
    September 17, 2012 at 6:36 pm

    I loved this recipe, though I feel like it needed two sweet potatoes. I also added manchego cheese on top, and it was fantastic.

    • Reply
      Kiersten
      September 18, 2012 at 8:24 pm

      I’m glad you liked it! I guess maybe I used a larger sweet potato when I made it?

  • Reply
    abigail
    March 1, 2013 at 1:58 pm

    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!

    • Reply
      Kiersten
      March 2, 2013 at 10:29 am

      Pizzas are always a great way to sneak in some extra veggies, right? 🙂

  • Reply
    Feast Greedily!
    June 1, 2013 at 11:54 am

    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!

    http://www.feastgreedily.com/ham-collard-greens-pizza-with-sweet-potato/

    • Reply
      Kiersten
      June 4, 2013 at 2:57 pm

      I’m glad it turned out well–I love the idea of using collard greens on it!

  • Reply
    Amanda
    February 28, 2014 at 5:38 pm

    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?

    • Reply
      Kiersten Frase
      March 2, 2014 at 7:48 pm

      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.

      • Reply
        Amanda
        March 3, 2014 at 10:28 am

        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!

        • Reply
          Kiersten Frase
          March 3, 2014 at 2:23 pm

          Thanks for the suggestions–that sounds amazing! I love making pizzas on naan too. 🙂

  • Reply
    Danielle
    June 9, 2015 at 3:36 pm

    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.

  • Reply
    Anya
    October 17, 2016 at 10:51 pm

    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!

    • Reply
      Oh My Veggies
      October 19, 2016 at 9:14 am

      Thank you for your comment – I’m so glad you enjoyed it! 🙂

    Leave a Reply