Rosemary-Sweet Potato Pizza

April 8, 2007

Rosemary-Sweet Potato Pizza

Claire Zugmeyer, Tucson CSA

The following is a recipe I modified from my mom. Very tasty!

Either make a pizza dough with the following recipe, or grab a premade pizza dough from Trader Joes.

2 cups warm water
1 pkg. (2 ½ tsp.) yeast
1 teaspoon sugar
2 teaspoons garlic salt
2 tablespoons olive oil
approx. 5 cups flour

In large bowl, dissolve sugar in water. Sprinkle yeast over the top and let soften and bubble a bit. Add garlic salt, oil and 2 cups flour. Mix well. Add enough additional flour to make a soft dough. Turn out onto cloth and knead well, adding more flour to prevent sticking. Let rise in a greased bowl until doubled.

Knock down, cut in half and roll and stretch each half to fit in a greased cookie sheet (The secret to a chewy, good pizza crust is to roll only enough to get the basic shape.  Stretch to fit the pan.)

Top with sauce/desired toppings. Bake at 425 for 15 min. Makes two cookie sheet pizzas.

Claire’s note: If you only want one pizza, you can freeze the other half of the dough. Place dough in plastic bag and get as much air as possible out. Close bag and throw in the freezer till ready to use!

Rosemary-Sweet potato topping:
Omit sauce layer. Peel and thinly slice 2 sweet potatoes; mix with 2 tablespoons olive oil, 2 cloves minced garlic, and 1-2 branches fresh/chopped rosemary. Brush dough lightly with a bit of olive oil. Spread sweet potato mixture in a single layer over the dough. Season well with salt and pepper. Sprinkle with ½ cup grated mozzarella.

Bake at 475-500, for 12 – 15 min.

Makes 1 pizza.

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