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Author Notes: My niece Madi and I developed this recipe together. We wanted to make a gluten-free vegetable crusted pizza that tasted great, could be cut like a pizza and eaten with your hands. We were inspired by an Easy sweet potato crust recipe at ifoodsreal.com that was made out of slices of sweet potato. We loved this concept and used it to develop this very satisfying, veggie-dense pizza. We don't miss the traditional crust one bit! The caramelized onions can be made a few days in advance and then assembling this pizza is quick and easy enough for a weeknight meal. —Kim at Something New For Dinner
- 3 Spanish, yellow or brown onions, cut into 1/8" slices
- 2 -3 tablespoons olive oil or a mixture of olive oil and butter
- 1 pinch salt
- 1 pinch pepper
- 1/4 -1/2 cups deglazing liquid (water, wine or stock)
- 1 - 2 tablespoons balsamic vinegar
- Heat a large heavy-bottomed pan over a medium flame. Add the oil and/or butter and heat until it shimmers. Add onions and stir to coat. Add a big pinch of salt and some pepper stir again. Reduce heat to medium low and keep a close eye on the onions, stirring every 5 minutes or so. If the onions begin to stick to the pan add a splash of the deglazing liquid and stir, scraping up any bits that are stuck. Continue cooking for 40 minutes to an hour until the onions are a deep golden brown. Remove from the pan and set aside. You can make these onions a week or two in advance and store in the fridge, or longer in the freezer.
Sweet potato pizza
- 1 pound sweet potatoes (choose long slender potatoes)
- 2 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1/4 pound grated Fontina cheese
- 1 ounce prosciutto, cut into 2" pieces (2-3 slices)
- 1/2 cup caramelized onions
- 1/4 cup fresh corn kernals
- 1/4 cup cups cilantro, chopped
- Heat oven to 450 degrees. Slice sweet potatoes into even 1/8" slices. Put slices in a bowl and drizzle with olive oil and toss. Sprinkle with paprika, cumin, salt and pepper and toss again. Note: I choose long slender sweet potatoes that when sliced will result in half-dollar size coins. I use a mandolin to slice the potatoes thinly and evenly, which helps the crust stay together.
- Arrange the slices on a baking sheet in a concentric circle, starting in the middle and overlapping each piece to form the crust. The final crust should be about 12" in diameter. Put the crust into the oven and bake for 15 minutes.
- Remove the crust from the oven. You may find that the pieces have loosened up a pit. Use your hands to push the sweet potato coins back together so all the pieces are overlapping. Sprinkle with cheese. prosciutto pieces, caramelized onions, and corn. Return the pizza to the oven for another 5 minutes until the cheese has melted. Remove from the oven and cool a few minutes. The melted cheese acts as glue to hold the pizza together. Sprinkle with chopped cilantro and slice with a pizza wheel.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0