Sweet Potato and Pesto Pizza
Makes 1 (14-inch) pizza
  • ¼ cup molasses
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • 1 round Basic Pizza Dough
  • 1 tablespoon olive oil
  • ¼ cup prepared pesto
  • ½ cup part-skim shredded mozzarella
  • 1 cup chopped fresh collard greens, stems removed and divided
  • ¼ cup whole-milk ricotta, divided
  • ½ medium sweet potato, peeled, sliced very thin, and divided
  • ⅓ cup diced dry cured chorizo, divided
  • Garnish: crushed red pepper, ground black pepper
  1. In a small saucepan, combine molasses, vinegar, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil until syrupy, 3 to 4 minutes. Remove from heat and let cool completely. Glaze can be refrigerated in an airtight container for up to 1 month.
  2. Preheat oven with pizza stone or metal baking sheet in middle rack to 450°.
  3. On lightly flour parchment paper, stretch dough ball into a 14-inch circle. Brush with olive oil. Spread pesto onto dough in an even layer, leaving a ½-inch border. Top with mozzarella cheese and collard greens; dollop ricotta by teaspoonfuls over the top. Arrange sweet potato slices over the top and sprinkle with chorizo. Transfer pizza with parchment to preheated stone or pan.
  4. Bake until crust is browned and cheese is bubbly and browned, about 8 minutes on the stone and 12 minutes on the pan. Serve with molasses-balsamic glaze. Garnish with red pepper and black pepper, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/sweet-potato-pesto-pizza/