Saturday, April 2, 2016

Sweet Potato Pecan Pizza
one pizza

1 ball of pizza dough
1 1/2 Tbsp Italian dried herbs
1 tbsp olive oil
1 tsp garlic powder

Sweet Potato Mash
1 large sweet potato
2 tbsp olive oil
1/2 tsp salt
1 tbsp maple syrup
squeeze of clemetine juice (about 1 clementine)

3 clementines or tangerines, peeled/de-seeded/sliced into circles
3/4 cup cheddar cheese slices (I used vegan Follow Your Heart here - Daiya shreds would be yummy too)
3/4 cup chopped roasted/unsalted pecans
1 Tbsp olive oil


1. Preheat your oven to 415 degrees.

2. Start with the dough. Fold the herbs and olive oil into the plain pizza dough. The start to stretch it out into your pizza shape. Lay it on a pizza pan - brush the top layer with olive oil, and sprinkle with garlic powder. Set aside.

3. Mash up your baked sweet potato with the other sweet potato mash ingredients. Spread the sweet potato mash over the pizza dough just as you would marinara sauce.

4. Prep your clementines and cheese slices. Sprinkle a thin layer of pecans over top the sweet potato and then add the clementine rounds and cheese. An extra drizzle of olive oil or maple syrup is optional.

5. Bake the pizza for 20 minutes or until the edges begin to brown. Cool for a few minutes. Slice. Serve.