Sweet Potato & Kale Pesto Pizza

jerryjamesstone's picture

Feb. 13, 2013

Ingredients

Pizza dough 500 Gram
Sweet potato 1 Small , cleaned and sliced thinly
Red onion 1/2 Medium , thinly sliced
Olive oil 2 Tablespoon , divided (1 tablespoon for roasting vegetable and 1 tablespoon to drizzle)
Sea salt To Taste
Ground pepper To Taste
Mozzarella cheese 1 1/2 Cup (24 tbs)
Raw kale and pistachio pesto 1/3 Cup (5.33 tbs)

Directions

GETTING READY

1. Preheat the oven to 400°F.

2. In a bowl, put together sweet potatoes, onion, 1 tablespoon of olive oil, and sea salt and ground pepper to taste.

3. Mix the vegetables with hand to coat well.

MAKING

4. In a parchment lined baking sheet, put the onion mixture and spread in single layer.

5. Put the baking sheet in oven and roast the vegetables for 20 minutes, turn the vegetables once while roasting to cook them evenly.

6. Remove the vegetables and raise the oven temperature to 500°F.

7. Place the pizza dough, over a large piece of parchment paper, over working table, using a rolling pin, roll the dough in desired shape and thickness.

8. Using a pastry brush, apply remaining olive oil over the rolled dough.

9. Spoon pesto over the dough and spread all over.

10. Arrange mozzarella slices, over the dough, and top with roasted vegetables.

11. Bake in oven for 10 to 15 minutes or until the cheese in hot and bubbly.

FINALIZING

12. Remove from oven and rest it for 5 minutes.

SERVING

13. Cut the pizza and serve hot.Recipe Courtesy of: cookingstoned.tv

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 577Calories from Fat 262

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 1174 mg48.92%

Total Carbohydrates 59 g19.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet