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White Pizza with Sweet Potatoes

Delicious White Pizza with Sweet Potatoes and a Twist

This White Pizza with Sweet Potatoes combines roasted sweet potatoes and grilled peaches for a satisfying vegetarian meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 medium Sweet Potatoes or butternut squash
  • 2 tablespoons Olive Oil
  • 1 teaspoon Fine Sea Salt or kosher salt
For the White Sauce
  • 4 tablespoons Salted Butter or vegan butter
  • 1/4 cup All-Purpose Flour or cornstarch for gluten-free
  • 1 cup Heavy Cream or coconut cream for dairy-free
  • 1/2 cup Grated Parmesan Cheese omit for dairy-free
For the Pizza Toppings
  • 1 cup Breakfast Sausage or plant-based sausage
  • 1 package Pizza Dough gluten-free if desired
  • 1 cup Whole Milk Ricotta or cottage cheese
  • 2 medium Peach or nectarines/plums
  • 2 cups Fresh Arugula or spinach/mixed greens
  • 1 tablespoon Honey or maple syrup for vegan
  • 1/2 teaspoon Crushed Red Pepper to taste

Equipment

  • Oven
  • Baking sheet
  • Sauté Pan
  • Small saucepan
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Toss the sweet potato cubes in a bowl with olive oil and a sprinkle of fine sea salt. Spread on the prepared baking sheet and roast for 35-40 minutes, stirring halfway.
  3. In a small saucepan, pour honey and sprinkle in crushed red pepper. Simmer for 1 minute, then add apple cider vinegar and steep off heat for 1 hour.
  4. Melt salted butter in a sauté pan over medium heat. Whisk in flour to create a roux for 2 minutes. Gradually add heavy cream, stirring for about 5 minutes until thickened. Stir in Parmesan until melted.
  5. Cook the breakfast sausage in another pan over medium heat until browned, about 7-10 minutes.
  6. Roll out the pizza dough on a cornmeal-dusted surface into a 10-inch circle.
  7. Spread the white sauce over the rolled-out dough. Top with ricotta, roasted sweet potatoes, and cooked sausage.
  8. Slice peaches and grill them over medium heat for 2 minutes on each side until marked and softened.
  9. Bake the assembled pizza on a preheated pizza stone or baking sheet for 5-8 minutes until golden and bubbly.
  10. Top with fresh arugula and drizzle with infused hot honey before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftover pizza in an airtight container. Reheat at 350°F for 10-15 minutes to restore crispness.

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