If you’re craving a colorful, bright-tasting meal that’s cozy enough for a winter’s night, look no further. This week’s pizza features some of the few fresh ingredients that are still in season—dark lacinato kale, creamy sweet potato, and red onion—along with comfort food mainstays like cheddar cheese and salty prosciutto.
Sweet Potato Pizza with Red Onion, Prosciutto, Kale, and Pine Nuts
Makes one 12-inch pizza
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Pinch of red pepper flakes
- Pinch of fine sea salt, plus more as needed
- 1 tablespoon pine nuts
- 1 (14 to 16-ounce) ball Basic Pizza Dough or Slow-Rise Pizza Dough (or pre-made pizza dough)
- 1/2 small red onion, very thinly sliced
- 4 slices prosciutto, roughly chopped
- 2 or 3 lacinato kale leaves, stemmed and finely chopped
- 1/4 pound sharp white cheddar cheese, shredded (1 heaping cup)
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.
To prep the toppings: Bring a medium saucepan of water to a boil over high heat. Add the sweet potato and boil for 10 minutes or until it is very tender. Drain well and transfer the potato to a food processor or blender along with the olive oil, red pepper flakes, and salt. Pulse just until the potatoes are pureed and everything is well incorporated. (Alternatively, you can return the potatoes to the pan, add the olive oil, red pepper flakes, and salt, and puree it all together with an immersion blender.)
Place a small skillet over medium-high heat. Add the pine nuts and let them toast, tossing occasionally, until they turn golden. Remove the pan from the heat and set it aside.
To stretch out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less).
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Spread the sweet potato puree evenly over the dough, leaving a ½-inch border all around. Arrange the red onion on top, then the prosciutto, and then all but 1 tablespoon or small handful of the chopped kale. Finish with the cheddar cheese.
To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown in spots. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese begins to brown in spots.
Remove the pizza from the oven and let it rest for 5 minutes, then sprinkle with the pine nuts and reserved chopped kale; slice and serve.