Sweet Potato and Pesto 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
- 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.
- Preheat oven with pizza stone or metal baking sheet in middle rack to 450°.
- 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.
- 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://tasteofthesouthmagazine.com/sweet-potato-pesto-pizza/
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