Sweet potato, red onion and rosemary pizza
Ever since we bought a KitchenAid Stand Mixer in March this year, we have been making pizza almost every week—it is just so much easier when you don’t have to knead the dough yourself! We pretty much make the same pizza every time: 101 Cookbooks’ five-minute tomato sauce as a base, topped with shredded zucchini, olives, some roasted red peppers, shiitake mushrooms and mozzarella. It’s a great pizza, but it was time for a change.
Today I was inspired to make a completely different pizza. I did some googling and decided to make one based around sweet potato and rosemary. It was simple but oh-so-delicious. We made four and took them to the lake for a picnic dinner and there was not much conversation—we were all too busy enjoying the pizza!
O had a great time helping me make these—I cut the sweet potato and she arranged the pieces in concentric circles with alternating colours.
Ingredients (makes four 10-inch pizzas)
- 6 tablespoons olive oil
- 1 large red onion, diced
- 4 (10-inch) tortillas (I pulled some homemade whole wheat tortillas out of the freezer)
- 6 small sweet potatoes, peeled and thinly sliced (I happened to have both orange and yellow on hand, so we used both)
- 1 tablespoon chopped fresh rosemary
- grated Parmesan cheese
- Preheat the oven to 475F / 245C.
- Heat 4 tablespoons of the oil in a cast-iron pan over medium heat.
- Add the onions and cook until translucent and soft.
- Layer the tortillas with slightly overlapping concentric circles of sweet potato slices.
- Top with the onions and rosemary.
- Drizzle with the remaining olive oil and season with salt and pepper.
- Bake pizzas for 15 minutes, or until the edges of the pizzas are starting to crisp and brown and the sweet potatoes are soft.
- Top with Parmesan and pop back in the oven for a couple of minutes, until the cheese melts.