Sweet potato & rosemary pizza
- 1 serving yeast free dough
- 1/2 sweet potato, very thinly sliced
- 1 clove garlic, pressed
- 2 tbsp olive oil
- Rosemary (as you know, I rarely measure herbs)
- S&P, to taste
- Opt: red pepper flakes
- Preheat oven to 425.
- Using a mandolin, slice sweet potatoes as thin as possible. If you don't have a mandolin, cut them as thin as possible with a very sharp knife. Set aside.
- On a floured surface, roll out dough to desired thickness and shape. Place on baking sheet, pizza stone, etc.
- Spread the dough with a bit of olive oil. I just measured out 2 tbsp and used a pastry brush to spread, which made an even and thin coating. Dot pressed garlic on top and spread around.
- Top with an overlapping layer of sweet potatoes. Spread another thin, even layer of olive oil and top with rosemary, S&P.
- Bake for 15-20 minutes, or until crust is golden and sweet potatoes are just slightly crisp.
There's something gloriously satisfying about this pizza. I don't know whether it's the rustic shape that this dough produces, or how simple and easy it is, or how robust the flavor is from just a few ingredients. The sweet potatoes are still delicately soft and sweet, which tastes beautifully matched with the green, nutty olive oil and herbaceous rosemary. All in all, it was an incredibly gratifying, beautiful, and decidedly rustic meal.