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.
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!