SWEET POTATO and BACON PIZZA
1 large sweet potato ~ peeled, cut into 1/4" thick rounds & roasted (see below)
1 tsp EACH extra-virgin olive oil AND butter
1 medium white onion, sliced into thin rings
Kosher salt, to taste……………………………1 tube of refrigerated pizza dough
1/4 cup Ranch Bacon salad dressing
1 cup shredded mozzarella or provolone cheese
3-4 slices thick bacon, cooked and crumbled
1 cup roughly chopped or torn kale or fresh spinach
1/4 cup shredded or grated fresh Parmesan cheese
Season and roast the sweet potatoes per recipe below. Set aside.
Heat the butter and oil in a heavy skillet over med-high heat; stir in the onions. Lower the heat to med-low after about 3-4 minutes and sprinkle the onions with a little salt. Cook, stirring occasionally, until onions are carmelized (about 15-20 more minutes). Set aside.
Meanwhile, stretch the pizza dough to fit your pan (about 12” round or 9x15” rectangle). Spread with the Ranch Bacon dressing. Top with the mozzarella cheese, bacon, sweet potatoes, onions, kale and Parmesan cheese (in that order). Bake at 425 for about 12-15 minutes.
***
SPICED SWEET POTATOES:
1 large sweet potato, peeled and sliced into 1/4" rounds
1 TB extra-virgin olive oil ……………………….1/2 tsp. cumin
1/4 tsp chili powder……………………………….1 tsp. brown sugar
Dash of cayenne pepper
Put all ingredients into a plastic bag, and gently shake until the potato slices are completely coated with oil and spices. Put in a single layer on a baking sheet (lined with foil) and roast for about 30 minutes at 425, until browned and tender.
These can also be served as an appetizer, with sour cream for dipping.