Recipes: some Edible Schoolyard New Orleans favorites
Individual Sweet Potato Pizzas with Pesto or Tomato SauceKids got creative with these personal pizzas at Sweet Potato Fest 2013!
Category: Baked Goods
3 medium sweet potatoes
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
kosher salt and freshly ground black pepper, to taste
all-purpose white flour, for rolling out dough
1 pound whole wheat pizza dough, at room temperature, divided into 4 equal portions (4 oz each)
1 cup freshly-shredded mozzarella cheese
1/4 cup diced chives
1. Preheat oven to 450 degrees. Peel sweet potatoes and dice into 1/2 inch pieces. Toss 2 cups of the diced sweet potates with 1 tbsp of the olive oil, the garlic powder, onion powder, paprika, cayenne, and salt and pepper to taste; place in an even layer on a baking sheet. Roast, stirring halfway, until softened but not yet crisp, about 40-45 minutes. Remove from oven.
2. Lightly flour a clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches in diameter).
3. With remaining 1 tsp olive oil, lightly coat rimless baking sheet. Transfer rolled out dough onto baking sheet.
4. Spread pesto and/or tomato sauce (can be pre-made or purhcased) on each individual pizza.
5. Top each with 1/4 cup shredded mozzarella. Add 1/2 cup of the roasted sweet potato cubes.
6. Bake for 8 minutes on baking sheets. Carefully remove the baking sheet from underneath the pizzas, and continue to cook directly on the oven rack until the crusts are golden brown on the bottom and the cheese is melted. Carefully remove pizzas from oven. Season to taste with salt and pepper; top each pizza with 1 tbsp diced chives. Enjoy!