Shannon's blog that I ever thought of putting them together.
After a long and busy Saturday, I found myself rushing to finish a midterm for the class I was taking before we headed out to our next event. Ryan was a champ and agreed to make dinner, so I showed him this recipe and asked him to make a variation of it. Rather than roasting the potato, he shredded it and sauteed it with the onions. Since we didn't have goat cheese on hand, he made two different pizzas--one with feta and the other with bleu cheese. Though Shannon made hers in the oven, he used the grill (grilled pizza is one of our all time favorites!) and the two flatbread pizzas came out perfectly!
We both preferred the bleu cheese variation over the feta, but any of the three (bleu, feta, or goat) would be fabulous...so make according to your preference. This is definitely a different-sounding pizza combination, but I think you'll be surprised by how good it is. Kale and sweet potatoes will definitely be two regular toppings for us from here on out!
One Year Ago: Peanut Butter Nutella Brownies
Sweet Potato Kale Pizza
adapted from Tri to Cook
-1 medium onion, thinly sliced
-1-2 tbsp olive oil
-1 medium-large sweet potato
-pizza dough or flatbread
-kale, chopped/ripped into small pieces (1-2 cups)
-1 tbsp chopped fresh sage
-1 clove garlic
-3 oz. cheese (goat, bleu, or feta)
-1/4 cup milk
1. Shred sweet potato in a food processor or on a box grater. Set sweet potato strands aside.
2. Heat oil in a skillet over medium heat. Add onions, stirring to coat, and cook for 1-2 minutes. Turn down heat to low and cook for 15-20 minutes, until browned and caramelized. Add sweet potatoes for the last 5 minutes of cooking and stir occasionally.
3. Whisk together milk, rosemary, garlic, and cheese in a small bowl until smooth and spreadable.
4. Top pizza crust with the milk sauce, chopped kale, shredded potato, and caramelized onions. Bake for 400F in an oven for 10-12 minutes, or for 5-10 minutes on your outdoor grill, covered.
This post is linked to Eat at Home.