- 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 (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) 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
- Preheat oven to 450°. Grease a 12-in. pizza pan. 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 to fit prepared 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. Yield: 6 servings.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Fontina & Sweet Potato Pizza
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"This was such a fun pizza! I have never seen sweet potatoes as a pizza topping before this. I was so excited to try it. I did use wheat pizza dough. I am a pizza sauce fan. To me...it's all about the sauce, so I added a homemade white sauce to this pizza recipe. I also caramelized onions to add to the pizza. I completely forgot to add the herbs, but it was still absolutely delicious! Love the great idea!"
"My toddler who is against vegetables at the moment loved this pizza. It was a great way to get him to eat his vegetables. I did use my homemade whole wheat pizza dough instead of the refrigerated. My husband on the other hand did not like the pizza and thought it didn't have enough flavor."