Roasted Sweet Potato and Goat Cheese Pizza
This thin-crust whole wheat pizza is topped with tender roasted sweet potato rounds, tangy goat cheese, and diced bell peppers for a sweet-savory bite with a lightly crisp edge. It comes together with a quick-rise dough and roasted topping in about an hour, making it a great weeknight or casual dinner option.
Equipment
- Large bowl
- baking sheet
- Silpat or parchment
- pizza stone (optional)
Ingredients
- 1 batch One Hour Whole Wheat Pizza Dough vegan or a favorite homemade or storebought dough
- 1 large sweet potato or red yam; or try butternut squash, peeled and sliced into thin rounds
- 1/4 cup+ olive oil divided uses - for drizzling
- salt and pepper to taste
- 1 1/2 tablespoons cornmeal for dusting baking sheet, optional but recommended
- 1/3 cup bell peppers diced small
- 2 ounces goat cheese or to taste
- additional vegetables, cheese, meat or alternate protein, fresh herbs, seasonings, spices optional - all added to taste
Instructions
- 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 if needed); set the bowl aside once risen.
- Prep for roasting: preheat the oven to 425F and line a baking sheet with a Silpat or parchment, or spray with cooking spray.
- Roast the sweet potato: peel the sweet potato and slice into thin rounds about one-eighth-inch thick. Arrange slices in a single layer on the prepared baking 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 the slices to cool on the tray.
- Punch down and store dough if needed: after the dough has doubled or nearly doubled (about 1 hour), punch it down. You can refrigerate a covered bowl of dough for up to 2 days for later use, or proceed to use it now.
- Shape the crust: preheat the oven to 425F (or up to 550F if your oven and stone allow). 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 to allow for a thinner finished crust.
- 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 on it before placing the dough to help prevent the bottom from browning too quickly. Prick the dough about a dozen times with a fork to release steam.
- Assemble the pizza: drizzle about 1 tablespoon olive oil over the dough (or use an alternative base such as pesto or sauce). Arrange roasted sweet potato slices in an even or slightly overlapping layer, top with the diced bell peppers and crumble the goat cheese over the top. Optionally add additional vegetables, cheese, protein, or seasonings, and drizzle another tablespoon of olive oil over the top if desired.
- Bake and finish: baking temperature and time will vary by oven and crust thickness; the range is roughly 425 to 550F and 8 to 20 minutes. The author baked at 425F for about 16 minutes, rotating once midway through. Leftovers can be wrapped and refrigerated for up to 4 days.
Notes
Roast the sweet potato until fork-tender but avoid browning the slices, since they will crisp more when baked on the pizza. The dough can be refrigerated, covered, for up to 2 days; to make this vegan, swap the goat cheese for your favorite vegan cheese. Leftovers keep up to 4 days refrigerated and can be reheated gently.