This pizza was very very tasty. I couldn’t resist buying some purple sweet potatoes, they’re just so pretty. So I sliced them thin and roasted them with olive oil, balsamic, rosemary and smoked paprika. Sort of like sweet potato pepperoni!! And then I decided to put them on a pizza with baby arugula and black olives. Sweet meets peppery meets salty. I put some of the arugula under the cheese, and I scattered some on top at the end. I used a mixture of sharp white cheddar and mozzarella, which I think was a good combination, but obviously you can use whatever you like. And that’s that.
Here’s Louis Armstrong singing Get Together (yes, that Get Together!!)
(enough for two largish pies)
1 t yeast
1 t sugar
1/2 cup warm water
3 cups flour
1/2 t each dried oregano and basil
lots of freshly ground black pepper
1 t salt
1/3 cup olive oil
Combine the yeast, sugar and half a cup warm water in a small bowl, and leave in a warm place for about ten minutes to get foamy.
In a large bowl combine the flour, herbs, pepper, and salt. Make a well in the center and add the yeast mixture and the olive oil. Stir well, and add enough warm water to form a soft dough. You want it to be as wet as it can that you can still comfortably knead it. Knead for about 5 minutes until soft and elastic. Put about 1 tablespoon of olive oil in a large bowl. Roll the dough in this so that it’s evenly coated. Cover the bowl with a damp cloth and set aside for two to five hours, till it’s doubled in size.
2 long thin sweet potatoes (purple are nice!) peeled and cut into 1/8th inch slices
olive oil to coat
1/2 t smoked paprika
2 t fresh rosemary, chopped
2 plump cloves garlic
1 cup grated mozzarella (or more, if you like)
1 cup grated sharp white cheddar (or more, if you like)
1/2 cup pitted olives, chopped
2 cups baby arugula, washed and roughly chopped, plus more to scatter on top
fresh basil, chopped
Preheat the oven to 425. Toss the sweet potatoes with olive oil, balsamic smoked paprika, and rosemary and spread in a single layer on a baking sheet. Roast for about 1/2 hour, or until soft inside and crispy outside. Turn from time to time to ensure even roasting. Set these aside and turn the oven up to 450.
Lightly oil two baking sheets, and divide your dough in half. Press the dough evenly on the baking sheets, building up the edges to make a crust. Put in the oven for about 5 minutes, just till they lose their shine, to pre-bake them.
Remove from the oven. Smush the roasted garlic and spread it over the dough. Top with a thin layer of arugula, then both cheeses (as much as you like). Top with an even layer of sweet potato slices, scatter with olives and return to the oven.
Bake until the crust is golden and the cheese is melted and bubbly, about 10 to 15 minutes. You can place it under the broiler for a few moments to make it extra melty and bubbly, if you like.