Sweet Potato Pizza with Blue Cheese
Indulge in the ultimate savory and sweet flavor combo with our Sweet Potato Pizza with Blue Cheese recipe! Crispy crust, savory sweet potatoes, and tangy blue cheese combine to create a pizza experience like no other. You won’t want to miss out on this mouth-watering delight!
Sweet potato pizza with blue cheese is a vegetarian pizza built on a homemade yeast crust, topped with thin slices of raw sweet potato that roast directly on the dough, then finished with crumbled Gorgonzola, fresh rosemary and peppery arugula. The sweetness of the potatoes plays against the salty, tangy bite of the blue cheese, and because the potato slices cook right on the base, you get caramelised edges and a crisp crust in one bake. It looks like an unusual topping, but that sweet-savory contrast is exactly what makes this pizza memorable.
The Story Behind This Pizza
I created this pizza recipe out of love for sweet potatoes and blue cheese, two of my favorite ingredients. I kept pairing them in other dishes and eventually thought, why not put them on a pizza together? The result was the perfect combination between the sweetness of the potatoes, the intense taste of the cheese with its blue mold, and the aroma of fresh herbs. If you already can’t get enough of sweet potatoes, you’ll find plenty of ideas in my collection of sweet potato recipes, but this one has become my favorite way to show them off.
Ingredients You’ll Need
Everything here is simple, and most of it you probably already have. A few notes to help you get the most out of each one:
- Fresh yeast and warm water — just 5 g of fresh yeast dissolved in 175 ml of warm water is enough to leaven a thin crust. Warm, not hot, so you don’t kill the yeast.
- All-purpose flour — 250 g gives you a soft, workable dough that holds up under the potato slices.
- Olive oil and salt — the oil goes into the dough and gets drizzled over the potatoes, and the salt seasons both the dough and the topping.
- Sweet potatoes — three medium ones, sliced very thin so they cook through in the oven. They are the star of the show.
- Gorgonzola — 100 g of this Italian blue cheese brings the salty, tangy contrast. Any good blue cheese works if Gorgonzola is hard to find.
- Arugula and rosemary — fresh arugula adds a peppery, raw bite at the end, and rosemary threads its woody aroma through the whole thing.
Tips for a Crisp Crust and Tender Potatoes
The two things that make or break this pizza are the crust and how thin your potato slices are. A few pointers I’ve learned from making it:
- Chill the dough. After spreading it on the pan, rest it in the fridge for 1 ½ to 2 hours. That cold rest relaxes the dough, deepens the flavor, and makes it much easier to shape.
- Slice the sweet potatoes paper-thin. Use a food processor or a mandoline. Thin, even slices are what let the potatoes roast through in the same 25 minutes the crust needs.
- Overlap the slices. Cover the whole surface of the dough, season with salt and pepper, drizzle with olive oil, and scatter a few rosemary leaves before it goes in the oven.
- Add the cheese last. Bake at 180 C (365 F) for about 25 minutes, until the edges brown. Only then add the crumbled Gorgonzola, more chopped rosemary, and the arugula, so the cheese softens gently and the greens stay fresh.
Make It Low-Carb, Keto or Gluten-Free
Here’s a trick I love: instead of using the sweet potatoes only as a topping, you can use the slices themselves as the base for a low-carb, keto, or gluten-free version, skipping the dough entirely. Lay the thin slices overlapping on the baking paper so they form the “crust,” season and bake them, then finish with the Gorgonzola, rosemary and arugula just as you would the regular pizza. If you’re leaning fully keto, my cheesy keto pizza is another crustless favorite, and you’ll find more ideas in these easy keto recipes. Prefer a classic gluten-free base with veggies? Take a look at my green gluten-free pizza.
How to Serve and Store It
This pizza is at its best fresh from the oven, while the crust is crisp and the arugula still lively. Cut it into slices and serve it as a light main with a simple green salad, or in smaller squares as a party appetizer alongside other bites like my veggie pita pizza. Any leftovers keep in an airtight container in the fridge for up to two days. Reheat the slices in a hot oven rather than the microwave so the base crisps up again, and add a fresh handful of arugula after warming, since the greens wilt once stored.
If you try this sweet potato and blue cheese pizza, I’d love to know how the sweet-and-salty combo landed for you. Leave a star rating and drop a comment below telling me whether you went with the dough or the crustless sweet potato base, it helps other readers and always makes my day.
Summarise & Save This Recipe
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Sweet Potato Pizza with Blue Cheese
Ingredients
For the pizza base:
- 5 g 0.2 oz fresh yeast
- 175 ml 6 fl oz warm water
- 250 g 2 ⅛ cup all-purpose flour
- 1 teaspoon salt
- 50 ml 2 fl oz olive oil
For the topping:
- 3 medium sweet potatoes
- 100 g 3.5 oz Gorgonzola cheese
- arugula leaves
- ½ teaspoon of salt
- ½ teaspoon pepper
- 2-3 sprigs of rosemary
Instructions
- Cover a pizza pan with baking paper.
- In a bowl, add warm water and yeast. Stir to dissolve.
- Add flour, oil and salt.
- Mix the composition until it becomes homogenous and the dough is formed.
- Sprinkle flour on the work table. Knead the dough for about 5 minutes until it becomes elastic.
- Spread the dough on the pizza pan and put it in the fridge for 1 ½ – 2 hours.
- Prepare the toppings.
- Heat the oven to 180 C (365F).
- Slice the sweet potatoes using a food processor or a mandoline.
- Remove the pizza pan from the refrigerator and arrange the potato slices on the base, to cover the entire surface.
Sprinkle with salt and pepper, drizzle with olive oil and add some rosemary leaves. - Put the pizza in the oven for 25 minutes, or until it is brown on the edges.
- Add finely chopped rosemary, pieces of crumbled Gorgonzola and arugula leaves.
Frequently Asked Questions
It is vegetarian. The recipe is topped with Gorgonzola, an Italian blue cheese made from dairy, so it is not vegan as written. To make it plant-based, swap the Gorgonzola for a vegan blue-style cheese; everything else in the recipe, from the yeast dough to the sweet potatoes and arugula, is already plant-based.
No. The sweet potatoes go on raw, sliced very thin with a food processor or mandoline, and they roast directly on the dough. Baking at 180 C (365 F) for about 25 minutes cooks the slices through at the same time the crust browns, which is why thin, even slices matter so much.
Yes. Instead of the yeast dough, use the thin sweet potato slices themselves as the base, overlapping them on baking paper to form a crustless “crust.” Season and bake them, then finish with the Gorgonzola, rosemary and arugula. This gives you a naturally gluten-free, lower-carb, keto-friendly version.
Any good blue cheese works in place of Gorgonzola and keeps that salty, tangy contrast against the sweet potato. If you find blue cheese too intense, use a smaller amount or reach for a milder blue variety. For a dairy-free option, a vegan blue-style cheese is the closest match.
The cold rest gives the yeast time to work slowly, which develops flavor and relaxes the gluten so the dough is easier to spread into a thin, even base. Chilling it for 1 ½ to 2 hours before topping and baking also helps the finished crust stay crisp rather than gummy.
Add them after baking, not before. Bake the topped crust until the edges are brown, roughly 25 minutes, then scatter the crumbled Gorgonzola, some finely chopped rosemary and the fresh arugula over the hot pizza. The residual heat softens the cheese while the arugula stays fresh and peppery.
