All the flavors and colors of fall wrapped up into one savory pizza with sweet potato, kale, and balsamic caramelized red onions.
You can get extra fancy and make your own crust, but I used a store-bought one because sometimes, you just have to phone it in.
Sweet Potato, Kale & Ricotta Pizza
Course: Lunch, DinnerCuisine: American, Gluten Free, Nut Free, Vegetarian
Prep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
pizza crust of choice (I used a GF almond flour one)
1 large sweet potato, peeled and thinly sliced
1/4 red onion, thinly sliced
2 cups kale, thinly sliced
1 tbsp balsamic vinegar
salt and pepper
2 cloves garlic, minced
1 cup shredded Italian blend cheese
1 tsp freshly chopped rosemary
4 oz ricotta cheese
red pepper flakes, to top
Directions
- Preheat oven to 400°F and prepare a baking sheet with aluminum foil or parchment paper. Toss sliced sweet potato in olive oil, salt and pepper. Spread out in an even layer on a lined baking sheet and bake for 20-25 min, until soft. Remove from oven and set aside.
- In a sauté pan over medium heat, caramelize red onions in 1 tbsp oil and the balsamic vinegar.
- Make pizza crust according to directions on the box.
- When it is time to add toppings, spread 1 tbsp olive oil and minced garlic on top of the crust. Sprinkle about half the shredded cheese, then add sweet potato, red onions, kale, and fresh rosemary. Add some dollops of ricotta on the toppings, then sprinkle the remaining cheese.
- Return to the oven and bake according to your pizza crust instructions.
