Roasted Sweet Potato and Goat Cheese Pizza

This pizza pairs tender, fork‑tender roasted sweet potato rounds with tangy crumbled goat cheese and a smattering of diced bell peppers on a thin, whole‑wheat crust — soft in the middle with a lightly crisp edge and a sweet‑savory finish.

It comes together in about 1 hour using the One Hour Whole Wheat quick‑rise dough and pre‑roasted potato topping, making it perfect for a weeknight dinner or casual weekend meal; slice and serve hot so the goat cheese stays creamy.

Why You’ll Love This Pizza

Roasting the sweet potatoes until just fork‑tender (not browned) gives the pizza a creamy, melt‑in‑your‑mouth topping while the whole‑wheat quick‑rise dough bakes up thin and pleasantly chewy. For a simple composed meal, pair this with a bright grain or green salad like Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing.

This recipe balances simple prep with a slightly elevated topping profile, so you get a special‑occasion pizza on an ordinary weeknight.

How to Make the Pizza

1. Make the dough: Place the covered bowl of One Hour Whole Wheat Pizza Dough in a warm, draft‑free spot and let it rise for about 1 hour (it may rise longer; up to ~2 hours is fine and will yield a slightly fluffier crust). Set the risen dough aside.
2. Prep for roasting: Preheat oven to 425F and line a baking sheet with a Silpat or parchment, or spray with cooking spray.
3. Roast the sweet potato: Peel the sweet potato and slice into thin rounds about one‑eighth‑inch thick (use a knife or mandolin). Arrange slices in a single layer on the prepared sheet, drizzle with about 2 tablespoons olive oil, and season with salt and pepper. Bake 25 to 30 minutes, flipping once midway, until fork tender but not browned; allow slices to cool on the tray.
4. Punch down and store dough if needed: After the dough has doubled or nearly doubled (about 1 hour), punch it down. You can refrigerate the covered bowl of dough for up to 2 days for later use, or proceed to shape now.
5. Shape the crust: Preheat the oven to 425F (or up to 550F if using a pizza stone). Divide the dough as desired (the recipe suggests two pieces), turn it out onto a floured or lightly oiled surface, and roll or stretch the dough fairly thin — the dough will rise and puff while baking, so start thinner for a thin crust.
6. Prepare the baking surface: Place the shaped dough onto a Silpat‑, parchment‑, or cooking‑spray‑lined baking sheet or a pizza stone. If using a baking sheet, sprinkle 1 to 2 tablespoons cornmeal before placing dough to help prevent the bottom from browning too quickly. Prick the dough about a dozen times with a fork to release steam and avoid large bubbles.
7. Assemble the pizza: Drizzle about 1 tablespoon olive oil over the dough (or use browned butter, pesto, or thin sauce). Arrange roasted sweet potato slices in an even or slightly overlapping layer (about half the slices per pizza if dividing), scatter the diced bell peppers, and crumble the goat cheese over the top. Optionally add other vegetables, proteins, or seasonings, and drizzle another tablespoon olive oil over the top if desired.
8. Bake and finish: Baking temperature and time vary with oven, crust thickness, and toppings; the general range is 425 to 550F and about 8 to 20 minutes. The tested bake was 425F for about 16 minutes, rotating once midway through — bake until crust is golden at the edges and toppings are heated through. Leftovers can be wrapped and refrigerated for up to 4 days.
9. Vegan swap reminder: To make this pizza vegan, replace the goat cheese with your preferred vegan cheese; the dough is already vegan.

Roast Sweet Potatoes Right

The key topping technique is to roast the sweet potato slices to fork tenderness without letting them brown. Slices that are too soft will collapse; slices that are browned can become dry when baked again on the pizza.

Slicing to about one‑eighth‑inch thick ensures even cooking; use a mandolin for uniformity or a sharp knife if you don’t have one.

• Arrange slices in a single layer so each piece roasts evenly.
• Drizzle with about 2 tablespoons olive oil and season with salt and pepper before roasting.
• Flip once midway to cook both sides evenly and avoid browning.

Stretch Thin Whole‑Wheat Crust

Whole‑wheat dough can feel springy; keep stretching and give it short rests if it keeps springing back. Rolling thinner produces a lighter finished crust.

If you use a pizza stone, preheat it with the oven for a crisper bottom. On a baking sheet, the cornmeal trick helps prevent over‑browning.

• Divide the batch into two pieces for thinner, personal‑size pizzas.
• Prick the shaped dough about a dozen times with a fork to release steam and avoid large air pockets.
• Bake at higher temperatures (up to 550F) for a quick, blistered crust — or 425F for a gentler bake as tested.

Vegan Goat‑Cheese Swap

This pizza is easily vegan: swap the 2 ounces goat cheese for a favorite vegan soft cheese or a crumbled cultured tofu alternative.

Choose a vegan cheese that melts or softens well so you retain the creamy contrast against the sweet potato slices.

• Use a soft vegan chèvre or a creamy cashew‑based cheese for tang and texture.
• Add a scatter of fresh herbs after baking (like thyme or parsley) to lift the flavors.

Save This Recipe

More recipes you’ll like

Frequently Asked Questions

Ready to bake

With roasted sweet potatoes prepped and the quick‑rise dough ready, assembly and baking are fast — this recipe is a reliable weeknight winner with flexible make‑ahead options.

Swap in vegan cheese or extra vegetables as you like, and enjoy pizza that tastes a little special without a lot of fuss.