Rosemary Sweet Potato Pizza

Recipe by Molly Galinson


Prepared pizza dough

1 sweet potato

½ cup olive oil

1 clove of garlic, minced  

3 sprigs of fresh rosemary

1 lemon, juiced and zested

7-10 tbsp ricotta cheese

1 tsp salt

1 tbsp honey

1 cup arugula

Parmesan to taste


Preheat oven to 475 F.

Cut sweet potato into thin medallions using a mandolin or thin manual cuts. In a medium sized bowl, combine half of the olive oil, garlic, rosemary and lemon zest. Add sweet potato medallions to the mixture and let marinade for 10-20 minutes.

To assemble the pizza:

Roll out dough on a prepared baking sheet. Layer the sweet potatoes in a circular pattern. Pour remaining marinade over the pizza.

Place the pizza on the lowest rack for four minutes. Rotate pizza and move to middle rack for ten minutes. Add 7-10 dollops of ricotta cheese to the pizza.

Rotate pizza a final time on the highest oven rack for three minutes. Remove pizza and allow to cool for 5-10 minutes.

In a small bowl, combine olive oil, lemon juice, salt and honey. Add the arugula to the center of the pizza and top with dressing, toasted pine nuts and parmesan.

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