The other day, a friend asked me some different ways to make sweet potatoes. As I began to think of all the different ways you can prepare them, I think I started to sound like Bubba from Forrest Gump describing all the different ways you can make shrimp. Then I started to think of some ‘off the wall’ ways you could use sweet potatoes. If it’s used in savory and sweet dishes then you can pretty much use one anywhere and have success (as long as the flavors match, of course). I thought, “why not in a pizza?!” Truth…while this crust is a little different, if you had a sweet potato crust next to a regular one I’m not 100% positive you could taste that much of a difference. However, if you make this for anyone, maybe you’ll get points for being inventive. The dough makes enough to use for two pizzas. I used one for this savory Chicken Apple Sausage pizza and tomorrow I’ll show you one that is a sweet pizza.
Ok…making Sweet Potato pizza crust is not at all as daunting as I thought it would be. I have never gone through the trouble to use a packet of yeast when ready made products are already available in stores, but after making this Chicken Apple Sausage pizza Sweet Potato crust, I will definitely make it again since it was so easy. There’s a peace of mind about making foods from scratch. You are aware of the ingredients for health reasons and if you end up with a hair you’re the only one to blame.
Sweet Potato Crust (Dough)SERVES PrintDownload
- 1 (1/4) ounce package active dry yeast or about 2 1/4 tsp
- 2-2 1/2 cups of flour, plus more for kneading
- 1/2 cup baked sweet potato (bake a sweet potato on about 400 for an hour and let it cool. peel the skin and puree in a food processor or blender)
- 3/4 cup of warm water
- 1 tsp of salt
- 1/2 Tbsp olive oil
- In a small bowl combine yeast packet and 1/4 cup of warm water (not boiling, but pretty warm).
- Stir it together and let it stand until the top looks kind of creamy, about 5 minutes or so.
- In another bowl add 2 cups of flour, sweet potato, salt and olive oil.
- Pour into the flour mixture and add the remaining 1/2 cup of warm water. Stir to combine.
- The dough will be sticky.
- Use a little extra flour if needed. Knead in the bowl or on a floured surface for about eight minutes until the dough is soft and elastic.
- Divide into two balls and coat in a little bit of flour. Put them in separate bowls and cover with plastic wrap.
- Let them stand for at least an hour. The dough will double in bulk.
Chicken Apple Sausage Pizza on Sweet Potato CrustSERVES PrintDownload
- For the Pizza :
- 1/2 of the dough recipe from above
- 1 medium sweet onion, cut in half and sliced
- 1/2 Tbsp of fresh thyme
- 1 granny smith apple (or sweet tart apple of your choice)
- chicken sausage links (the one I bought was chicken apple)
- Fontina cheese
- Parmesan Cheese
- olive oil
- salt and pepper
- Preheat the oven to 350 and on a lightly greased baking sheet spread the pizza dough out.
- Brush with a little bit of olive oil.
- Chop the onion and saute in a little olive oil with the thyme until tender.
- Spread the onions over the pizza crust. In the same pan chop up the chicken sausage and brown it over medium heat for about 5 minutes. I like to do this because it won't really brown in the oven. Not a necessary step. Sprinkle the sausage over the onions and then put apple slices over the pizza. Top with Fontina cheese and parmesan cheese.
- Bake for about 20-25 minutes or until the cheese is melted and the crust is lightly browned.