Sweet Potato Pie: Fall Pizza Combos

Pin it button big

Rich, earthy fall vegetables and flavors can be elevated to the sublime when paired with a hot crispy crust and tangy homemade marinara sauce. Sweet potato on pizza? Deeply caramelized onions? Pancetta? Capers? They're all delicious.

Since National Pizza Month is drawing to a close, here are some autumn-inspired pizza topping combos to see it out.

Have other fall pizza combos? Do share!

Sweet Potato, Rosemary and Caramelized Onion
Caramelize a thinly sliced onion in butter. Add a little paprika or ginger near the end. Finely slice one peeled sweet potato and chop about 3 tablespoons of fresh rosemary. Lay the sweet potato and caramelized onions on the unbaked pizza crust and add some fine provolone cheese, then rosemary and chunky sea salt, then a sprinkling of fresh Romano cheese and black pepper. Bake at very high heat for about 7 minutes, or until crispy.

Roasted Garlic, Caper, and Green Olive
Roast a head of garlic (instructions here) and squeeze the soft garlic out of each clove. Mash with a fork and dot a white sauce pizza with garlic, drained capers, and drained and sliced green olives. Top with fresh mozzarella and Parmesan cheese and finish with a sprinkle of red pepper flakes. Bake as above.

Ricotta, Artichoke and Pancetta
Chop a few canned artichoke hearts into quarters and slice pancetta finely. Top a pizza crust with white ricotta sauce, artichoke and pancetta, and sprinkle Parmesan on top. Bake as above.

Classic Hawaiian
Cut several slices of bacon into 1-inch pieces and pan-fry until crispy. Drain and cool. Top a marinara-sauce pizza with generous handfuls of these, chopped pineapple, and smoked provolone cheese. Add a dash of fresh-ground cinnamon and some Romano shavings. Bake as above.

Related links:

White and red pizza sauces
Peter Reinhart's pizza crust
Pizza stone discussion
National Pizza Month
American Flatbread frozen pizza crust

You Might Also Like

Around the Web

Categories

Autumn, Main Dish

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.