Author Notes
I had to work late the other night and needed to order some pizzas for my team. This was one a few recent strings of ordering-in for the office, so I decided to switch things up a bit by adding a white pizza to the roster. I'm pretty loyal to marinara, but I forgot how delicious a ricotta base can be. I thought I would try this at home and add some veggies. I opted for some onions and sweet potatoes and rounded the sweetness of both off with some thyme, garlic, and of course a little salt and pepper. It was easy, comforting, and balanced by a glass of red wine. {I guess working overtime pays off eventually.} —theicp
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Ingredients
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Pre-made pizza dough {I found that most grocery stores have pretty decent frozen dough that thaws well.}
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1
Onion, roughly chopped
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1
Sweet potato, peeled and chopped
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1 1/2 cups
Ricotta cheese
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3
Cloves garlic, minced
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1 tablespoon
Thyme
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1 1/2 cups
Large, fresh balls of mozzarella, sliced in thin rounds
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Olive oil
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Kosher salt & pepper
Directions
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Preheat oven to 425 degrees.
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In a roasting pan, add your chopped sweet potatoes and chunks of onions. Drizzle a little olive oil and sprinkle a pinch or two of salt over the veggies and roast for about 20 minutes or until the vegetables are tender.
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Meanwhile, use cooking spray on a baking pan or pizza stone and roll out your dough, make sure the dough is evenly distributed across the pan.
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Next, create your base by mixing the ricotta, garlic, thyme, and some pinches of salt and pepper. Spread the ricotta on the dough – using as much as you need to cover the base.
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Next, add sliced mozzarella andn evenly top with the roasted onions and sweet potatoes.
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Put the pizza in the oven and bake for 20 minutes, or until the crust is crispy on the outside.
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Once the pizza is finished baking, top it off with a little drizzle of olive oil and sprinkle or two of pepper and thyme before serving.
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