|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
Makes 4-6 servings; total cost per serving $1.25
6-8 ounces of your favorite pizza dough (I hear this one's pretty awesome)
2-3 tablespoons Creamy Herb Sauce (recipe below)
1 small sweet potato, cut into 1/2" thick slices
1/2 cup baby spinach leaves, chopped
1 cup thinly sliced red onions
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup grated mozzarella cheese
Creamy Herb Sauce:
1/2 cup cream cheese, softened
2 tablespoons nonfat milk
2 tablespoons finely chopped scallions or chives
1/2 teaspoons herbes de provence
Pinch of salt
1. Preheat oven to 450°. Line a cookie sheet with foil and set aside. Prepare the creamy herb sauce by combining all ingredients in a bowl and whisking together until smooth. Cover and set aside. Remove pizza dough from refrigerator and place in a covered bowl while you work.
2. Place the sweet potato slices in a bowl and drizzle lightly with olive oil. Toss, then place in a single layer on the prepared cookie sheet. Roast for no more than 10 minutes; remove from oven and set aside.
3. While the sweet potatoes are roasting, begin to caramelize the onions. Heat 2 tablespoons of olive oil in a skillet. Place onions in skillet, sprinkle with salt and saute slowly over medium heat for about 10-15 minutes, until the onions have turned a rich, caramel brown. Remove from heat and set aside.
4. Dust your hands and work surface lightly with flour. Working from the center of your ball of pizza dough, gently stretch and shape it to the desired size (since I don't have a pizza stone or pan, I just go rustic and let it make its only oblong shape; if you prefer round or square pizza, feel free to make those instead).
5. Brush the dough lightly with olive oil, spoon 2-3 tablespoons of the creamy herb sauce on top, then spread over the surface, leaving about 3/4" distance from the edge of the crust. Sprinkle with cheese, then add the sweet potato slices and a couple tablespoons of caramelized onions. Bake for 10-15 minutes, until crust begins to turn golden brown. Remove from oven and sprinkle with chopped spinach and more onions (more cheese, too, if you like).
6. Allow to cool for about 5 minutes before cutting. Using a pizza wheel or sharp knife, cut into 6-8 pieces (depending on size of pizza). Serve with a nice salad and a small side of creamy herb sauce, and enjoy!
To read more blogs from Kimberly Morales, check out Poor Girl Eats Well, found at www.poorgirleatswell.com.