Sweet Potato & Kale Pesto Pizza

A Jerry James Stone Recipe


Green, Yellow


  • 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
Jump to instructions
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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!