Sweet Potato Pizza with Blue Cheese
A savory-sweet showstopper: a crispy homemade crust topped with thinly sliced sweet potatoes, tangy blue cheese and fresh arugula. Worth the fridge rest for the dough, and every bite delivers.
Ingredients
For the pizza base:
- 5 g fresh yeast
- 175 ml water warm
- 250 g all-purpose flour
- 1 teaspoon salt
- 50 ml olive oil
For the topping:
- 3 sweet potatoes medium
- 100 g Gorgonzola cheese or another blue cheese
- arugula leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 2-3 sprigs rosemary
Instructions
- Line a pizza pan with baking paper.
- In a bowl, combine the warm water and yeast, stirring to dissolve.
- Add the flour, olive oil and salt.
- Mix until the ingredients come together into a dough.
- Sprinkle flour on the work surface and knead the dough for about 5 minutes, until it becomes smooth and elastic.
- Spread the dough over the pizza pan and refrigerate for 1 ½ - 2 hours.
- Meanwhile, prepare the toppings.
- Heat the oven to 180 C (356 F).
- Thinly slice the sweet potatoes, about 2-3 mm, using a food processor or a mandoline.
- Remove the pizza pan from the fridge and arrange the raw potato slices over the base, overlapping them to cover the entire surface. Sprinkle with salt and pepper, drizzle with olive oil and scatter over some rosemary leaves.
- Bake for 25 minutes, or until the crust is golden brown at the edges.
- Top with finely chopped rosemary, crumbled Gorgonzola and fresh arugula leaves.
Notes
The sweet potatoes go on raw and sliced thin (about 2-3 mm) so they roast through evenly right on the pizza - no need to precook them. Best served fresh; leftovers keep 1-2 days in the fridge and reheat well in the oven.