A Jerry James Stone Recipe
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Ingredients
- Chewy Homemade Pizza Dough
- 1 small sweet potato
- ½ red onion
- 2 tablespoons olive oil, divided
- Salt, for seasoning the potato and onion slices
- Pepper, for seasoning the potato and onion slices
- 1 cup mozzarella, at room temperature, shredded
- ⅓ cup Raw Pistachio and Kale Pesto
Instructions
- Preheat the oven to 400 degrees F.
- Wash 1 small sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.
- Peel and thinly slice 1/2 of a red onion.
- Place the sweet potato and red onion slices in a large mixing bowl and toss them with 1 tablespoon of olive oil and some salt and fresh pepper.
- Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.
- After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.
- Place pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.
- Lightly brush the dough with the 1 remaining tablespoon of olive oil. Now spoon 1/3 cup of raw pistachio and kale pesto onto the dough. Add 1 cup of mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.
- Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.
- Remove and let cool for a minute or so, then slice and serve!
