Italian Herb Pesto Sweet Potato Pizza

Every bite is a crazy mix of herby, sweet and salty taste. YUM! As soon as the pizza comes out of the oven, slice, eat, and ENJOY!⁠

Ingredients

Ingredients
Servings:
Dough
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
ml
Olive Oil
Hub Pesto
tbsp
Fresh Rosemary
tbsp
Fresh Sage
tsp
Fresh Thyme
g
Fresh Basil
Garlic Clove
ml
Olive Oil
tbsp
Pine Nuts
g
Parmesan Cheese
Salt & Pepper to taste
Topping
Sweet Potatoes
g
Cheddar Cheese
g
Provolone Cheese
Sea Salt

Instructions

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230 ºC and place the pizza stone inside. Wash the sweet potatoes, pat dry and slice into thin slices. Grate or cube the cheese.
  6. For the pesto, wash the herbs, shake dry and pluck the leaves from the stems. Peel and chop the garlic clove. Puree the herbs, garlic, pine nuts, parmesan and olive oil with a hand blender in a tall jar. Season the pesto with salt and pepper.
  7. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with pesto. Add the sweet potato slices, cheddar cheese and provolone cheese. Sprinkle with sea salt.
  8. Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
  9. Garnish with basil leaves and serve.

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230 ºC and place the pizza stone inside. Wash the sweet potatoes, pat dry and slice into thin slices. Grate or cube the cheese.
  6. For the pesto, wash the herbs, shake dry and pluck the leaves from the stems. Peel and chop the garlic clove. Puree the herbs, garlic, pine nuts, parmesan and olive oil with a hand blender in a tall jar. Season the pesto with salt and pepper.
  7. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with pesto. Add the sweet potato slices, cheddar cheese and provolone cheese. Sprinkle with sea salt.
  8. Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
  9. Garnish with basil leaves and serve.

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