Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
One year ago: “Don’t Judge Me” Mac & Cheese
SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION
Serves 3-4
Ingredients:
PIZZA
Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1-1/2 Tbsp olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1-1/2 cups mozzarella cheese
1-1/2 cups chopped kale
1 Tbsp balsamic vinegar
1 tsp, freshly chopped rosemary
BALSAMIC REDUCTION
1 cup balsamic vinegar
1-1/2 Tbsp brown sugar
Directions:
- Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
- Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
- While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.
Source: Pizza from Two Peas & Their Pod. Balsamic Reduction from Eat. Drink. Love.
8 comments
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
When can I come to your place for dinner? This sounds delicious!!
I would totally cook you dinner if you came over!
The pizza looks excellent! I swear I want to drizzle that glaze on like everything!
Oh my goodness, this looks soooo good. I love exploring alternative pizza toppings, too, but don’t do it nearly enough. I need to change that!
Ooo, this is so creative! I don’t think I could make this in my house, I’d be the only one eating it! Someone doesn’t like sweet potatoes and is a total weirdo :)
I’m a big fan of alternative pizza toppings, too (see: http://www.thespeckledpalate.com/2012/03/19/pork-and-pineapple-pizza/), and when my CSA has some kale in October, you’d better believe I am making this pizza. It looks delightful, and I cannot wait to give it a try! Thanks for sharing!
What an amazing combination of flavors, and so colorful too! Love the balsamic glaze on top, this is the stuff of my dreams :)