- Prep-time: / Ready In:
- Makes one 12-inch pizza
- Serving size: ⅙ of recipe
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Mashed sweet potato takes the place of tomato sauce in this rustic plant-based pizza topped with roasted Brussels sprouts. While the pizza bakes, you'll be making a quick and easy balsamic glaze to drizzle over the top. If you’d like to elevate the natural sweetness of the potato, use sweet onion instead of red.
Ingredients
- 12 oz. Brussels sprouts, trimmed and quartered
- 1 red onion, sliced (¾ cup)
- 4 to 6 tablespoons unsweetened, unflavored plant milk
- 2 tablespoons coarse cornmeal
- 1 medium sweet potato, peeled and cut into 1-inch pieces (1½ cups)
- ½ teaspoon finely chopped fresh rosemary
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 recipe Quick Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
- ⅓ cup balsamic vinegar
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil. Arrange Brussels sprouts and onion on the prepared baking sheet. Brush with 1 tablespoon of the milk. Roast 10 minutes or until vegetables are nearly tender, brushing lightly with milk if vegetables start to look dry. Remove vegetables from baking sheet and sprinkle baking sheet with cornmeal.
- Meanwhile, in a large saucepan combine sweet potato and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 12 minutes or until tender. Drain and return to saucepan. Mash sweet potato until smooth. Stir in 2 tablespoons of the milk and the rosemary. Season with salt and pepper.
- On a lightly floured surface, roll pizza dough into a 12-inch circle. Transfer to the prepared baking sheet and brush with 1 teaspoon of the milk. Bake 8 minutes. Spread with mashed sweet potato; top with roasted Brussels sprouts and onion. Bake 8 to 10 minutes more or until crust is golden and crisp.
- For balsamic glaze, in a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, 6 to 8 minutes or until thickened to a syrup consistency. Drizzle pizza with balsamic glaze and, if desired, sprinkle with additional rosemary.
Nutritional Information:
Per serving (⅙ of recipe): 220 calories, 47 g carbohydrates, 8.6 g protein, 1.5 g total fat, 0.3 g saturated fat, 0 g cholesterol, 218 mg sodium, 8 g fiber, 6.5 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (5)
(5 from 2 votes)Has anyone tried using organic canned pumpkin in place of sweet potato? Was thinking may be good for upcoming holidays!
Here
Very delicious! I swapped out for a different pizza crust. The sweet potato, brussel sprouts, and onion all taste amazing together. The balsamic is a perfect touch to top it all off. Will make again especially in the colder seasons.
Made this pizza but substituted roasted fresh asparagus (which I had just received in my CSA share) for the brussel sprouts and added some fresh basil. Delicious! My spouse was skeptical about the combination, but absolutely loved pizza, commenting several times on just how delicious it was!
Just had this, very good, crust was amazing.