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Sweet potato, prosciutto and caramelized onion pizza
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Easy and quickHealthy, gluten-free sweet potato pizza
This pizza starts with a healthy sweet potato crust that is made from thin slices of sweet potato. My niece Madi, who is in culinary school, and I were trying to come up with a gluten-free pizza that did not involve using gluten-free flour alternatives. We wanted something vegetable-dense and tasty.
We found a recipe by Olena at ifoodreal that used slices of sweet potato as the actual crust. We loved the idea and began experimenting. Our goal was to create a pizza that acted like a pizza - we wanted to be able to cut it like a pizza and pick it up and eat it with your hands.
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A job for a mandoline
We used a mandoline to create thin uniform slices of sweet potato. We picked sweet potatoes that were long and narrow and approximately the same size to achieve uniform half-dollar size round slices. We set the mandoline for a 1/8" slice. I have an older Oxo mandoline that is sturdy and does a good job, but there is a newer, less expensive model that gets very good reviews. A mandoline is fabulous for making gratins and shaved vegetable salads.
When using my mandolin I use cut-resistant gloves to prevent slicing off my finger tips. Seriously, it can happen very quickly if you are not paying very close attention. Cut-resistant gloves are not cut-proof, so you still have to take care, but they do provide significant protection.
Making the crust
To make the crust, we tossed the sweet potato slices in a bowl with some olive oil, smoked paprika, cumin and salt and pepper. We laid the slices out in a concentric circle, starting from the middle. We put the sweet potato crust in a hot oven for 15 minutes. When we brought the crust out of the oven, we were a little disappointed. The potato slices had separated and were not really sticking together.
We forged on and pushed the sweet potato coins back into place and topped it off with fontina cheese, prosciutto, caramelized onions and fresh corn. 5 minutes later, voila! The cheese had melted into the sweet potato crevices and held the crust together. We cut our sweet potato pizza with a pizza wheel and were even able to eat it with our hands.
And wow, it was good! The combination of flavors was terrific. We sprinkled on a little fresh cilantro as garnish and gobbled it up.
Caramelizing the onions
This pizza comes together pretty quickly if you have caramelized the onions in advance. The good news is you can prepare the onions in advance and store them in the fridge for up to 2 weeks and longer in the freezer. I suggest you make a bunch as caramelized onions enhance everything they touch, from sandwiches, to scrambled eggs, to bruschetta. See my recipe for Caramelized onions.
Don't have the time to caramelize the onion? Substitute thin slices of fresh red onion slices.
PrintSweet potato, prosciutto and caramelized onion pizza
Sweet potato coins form the crust to this delicious, vegetable-dense, gluten free pizza. Topped with Fontina cheese, prosciutto, caramelized onions, corn kernels and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 -2 servings 1x
Ingredients
- 1 pound sweet potatoes (choose long slender sweet potatoes), peeled
- 2 T olive oil
- 1 t Spanish smoked paprika
- 1/2 t ground cumin
- Salt & pepper to taste
- 4 ounces Fontina cheese, grated
- 1 ounce prosciutto, cut into 2” pieces
- 1/2 cup caramelized onions
- 1/4 cup fresh corn kernels
- 1/4 cup cilantro, roughly chopped
Instructions
- Heat oven to 450 degrees. Slice sweet potatoes into even 1/8″ slices, using a mandoline if you have one, or a very sharp knife. Put sweet potato coins into a bowl, drizzle with olive oil and sprinkle with spices, salt and pepper. Use your hands to toss the sweet potatoes, coating each slice with oil and spices.
- On a baking sheet, build your crust by arranging the sweet potato coins in concentric circles, starting with the middle, overlapping each slice and working outwards until you have a crust that is about 12″ in diameter. Put the entire crust in the oven and bake about 15 minutes.
- Remove the crust from the oven. The potato coins will have loosened. Don’t despair, push them back into the original crust shape. Sprinkle with cheese, prosciutto, onions and corn and return to the oven for another 5 minutes until cheese has melted. Remove from the oven and let cool a couple minutes, sprinkle with cilantro, slice with a pizza wheel and enjoy!
THIS SERVES WELL WITH
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