Growing up, Fall marked the start of all the rustic Italian cooking in our home. Simple ingredients combined with seasonal, local harvest not only meant delicious, hearty dinners, but are characteristics of most Italian cuisine. You already know pizza makes a repeat appearance in our recipe archives, not only because it’s one of our family’s favourite foods, but because of it’s versatility and affordability to feed our large brood. When thinking of our next pie creation, I thought it would be fun to do a twist on a classic Potato Pizza (Pizza con Patate) that is popular in Italy and swap in a seasonal favourite – Sweet Potato. As a main paired with an Autumn Salad or sliced up and served as an appetizer for your Fall celebrations, this Sweet Potato Sheet Pan Pizza (Pizza con Patate Dolci) recipe may become one of your new sweet & savoury faves!
Sweet Potato Pizza Ingredients
Pizza Dough – we keep it simple and almost always use a pre-made dough from our local bakery. We keep a stash in our freezer year-round. Any dough will do. Just bring it to room temperature before pizza prep time.
Sweet Potatoes – we used medium-sized & gently baked them to soften them for slicing. Using a leaf-shaped cookie cutter makes for a pretty Fall-themed pizza pie, but is totally optional. This recipe would be a great one to use up leftover cooked sweet potatoes. Try to select the ones that are firm with smooth skin and the the least amount of bruises or cracks. Sweet potatoes have lots of zero waste cooking potential if you do.
Onion – I used red onion thinly sliced which you can add to the pizza before or after baking. Cooking confession – I forgot to add it before baking as I normally would, so instead sauteed the onion in olive oil and added on top afterward. Either way is delish, but to keep it simple, add before baking.
Garlic – Quanto basta (as much as you like, as much as you need/want) – fresh & minced or saute the garlic in a pan with olive oil (*skins on but loosened by applying pressure with the blunt part of a knife*) to elevate the flavour.
Seasoning – I used dried sage and thyme for this recipe, but rosemary (*a bit stronger*) would be lovely too.
Suggestion: I kept this recipe meatless, but bacon or pancetta would be a beautiful compliment to the other ingredients. Adjust cooking time accordingly. To keep it simple, cook the bacon to crisp, break it up into small pieces and sprinkle on top of the pizza after baking.
How to Make Sweet Potato Pizza
Sweet Potato Sheet Pan Pizza (Pizza con Patate Dolci) - La Cucina di Kerrs
- Sheet pan
- Leaf-shaped cookie cutter
- 1 bag Pizza dough *or use your own homemade recipe*
- Extra Virgin Olive Oil *enough to saute your garlic & onion, gently coat your sheet pan and about 2-3 Tbsp to brush on top of your pizza dough*
- 2 medium Sweet Potatoes *or use up leftovers*
- 1/2 Red Onion *sliced thin, length-wise*
- 1/4 tsp dried sage
- 1/4-1/2 tsp dried thyme
- Mediterranean sea salt *to taste*
- Parmigiano Reggiano cheese *freshly grated*
- Balsamic Glaze *Optional: drizzle over top before serving*
- Fresh Thyme Sprigs *for garnish*
- Preheat oven to 425°F. On the middle rack of your oven, bake your sweet potatoes 10-15 minutes to soften them for slicing (poke holes in the skins with a fork before cooking). While sweet potatoes bake, remove your pizza dough from the fridge and bring it to room temperature.
- Drizzle olive oil over the surface of your sheet pan (until gently coated - use a basting brush or your fingers to smooth out). Add your pizza dough and stretch & knead with your hands until well set. In a small mixing dish, add some olive oil & your dried sage + thyme seasoning. Mix well then brush overtop of your pizza dough. Add your sauteed or minced garlic - spread evenly.
- After your sweet potatoes have cooled from a gentle baking, cut into 1/2 inch slices length-wise then take your leaf-shaped cookie cutter and press out your sweet potato leaves. Slice each leaf in half down the middle length wise to get your leaves as thin as possible, then lay out as many as you like on your pizza dough. Using a basting brush, absorb some of the olive oil accumulating in the corners of your pan and brush over top of each sweet potato leaf. If baking your onion into the pie versus sauteeing and adding afterward, add them on top of the pizza here.
- Sprinkle salt and parmigiano cheese over top of the pizza creation & bake approximately 12-15 mins at 425°F on the middle rack of your oven. Remove & let cool about 5 mins then slice with a pizza cutter. Optional: drizzle with balsamic glaze, garnish with fresh thyme & serve. Buon appetito! Tag us @House_of_Kerrs if you try & love this one!
Zero Waste Sweet Potato Recipes
Carefully selecting your sweet potatoes to have smooth skins and few blemishes/cracks will allow you to use the whole root vegetable from the starchy inside to the nutrient-rich skin of the outside. Some simple zero was sweet potato recipe ideas are:
Cinnamon Sugar Sweet Potato Crisps
*Recipe adapted from the LeanGreenBean.com*
Simply take the leftover skins from the Sweet Potato Sheet Pan Pizza, tear them into 2-3 inch strips, toss with a bit of oil in a mixing bowl, lay out on a parchment-lined sheet pan & sprinkle with Cinnamon Sugar (*we like the one by McCormick Gourmet*). Bake at 400 F on the middle rack of your oven approximately 5-7 mins.
More Sweet Potato Recipes We Think Your Family Will Love
We love seeing your family connect in your Cucinas with food, especially this time of year – my favourite – filled with opportunities of gathering, eating, savouring and enjoying each others company, so please share if you try! The simple things really are the most meaningful in life.
Keep well, eat well,