Every week, I get a box of yummy, farm-fresh vegetables (courtesy of CSA) delivered to my doorstep. When figuring out what to do with them, I inevitably start thinking “how can I make this into a pizza?” (I eat a lot of pizza – like here and even here). This recipe hit the spot for a warm winter comfort food. Make it just like this recipe or with whatever winter veggies you have around.
1 yam or sweet potato
1 package pizza dough, room temperature
1 bunch of fresh basil (15-20 leaves)
½ cup olive oil
1 teaspoon red pepper flakes
8 oz Tillamook Shredded Italian Blend Cheese
Tillamook Salted Butter
¼ yellow onion (preferably a Walla Walla onion)
½ red bell pepper
Arugula (or any green leafy vegetable)
Preheat oven to 400°F. Slice yams into ⅛ inch discs, and cover in olive oil. Season with salt and pepper, and bake until just tender (about 10 minutes).
Spread room temperature pizza dough on a salted and oiled pizza stone or baking pan and poke holes with a fork so it doesn’t bubble up. Bake for 6 or 7 minutes, or until dough just starts to harden (this will help keep it from getting soggy later!). You can do this at the same time as the yams. Meanwhile, prepare the sauce for the pizza by blending basil, olive oil, salt, pepper, red pepper flakes, and a ½ cup of Shredded Italian Blend Cheese in a food processor.
Melt butter in a large frying pan. Slice onions and bell peppers, then cook slowly over medium heat with loosely chopped garlic until onions just start to brown, then set aside.
When pizza dough is ready (when it’s about half cooked), spread the sauce evenly on the top. Spread yams evenly (like you would with pepperoni). Spread arugula over this, then top with onions and bell peppers. Top it all off with a giant handful of your Shredded Italian Blend Cheese. Bake for 10-15 minutes or until cheese is melted. Let sit for 5 minutes before slicing.