Fall Pizza with Sweet Potatoes, Brussels Sprouts, Onion and Bacon
By Haley Aldoroty
Images
Serves
Serves 6-8 slices
Ingredients
1 ball pizza dough
1 cup shredded mozzarella cheese
1 cup torn fresh mozzarella cheese
1 red onion, sliced
1 small sweet potato, cut into 1/4” cubes
1/2 cup sliced brussels sprouts
4 strips cooked crispy bacon, chopped
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese
1 cup torn fresh mozzarella cheese
1 red onion, sliced
1 small sweet potato, cut into 1/4” cubes
1/2 cup sliced brussels sprouts
4 strips cooked crispy bacon, chopped
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
Procedure
Preheat your oven to 425F.
Add the sweet potatoes to a parchment lined pan. Drizzle 1 tbsp olive oil over top, followed by the salt and pepper. Give them a toss to fully coat, and roast for 15 minutes until tender.
Meanwhile, heat a pan over medium low heat and add 1tbsp olive oil and the sliced onions. Sauté, stirring occasionally, until soft and deepened in color. About 15 minutes (roughly half-way to caramelized).
On top of a piece of parchment paper, roll or stretch out your dough to a 12” diameter. Transfer to a baking sheet.
On top of the dough, sprinkle the shredded mozzarella cheese, followed by the roasted sweet potatoes, cooked onions, and sliced brussels sprouts. Lastly, top with the torn fresh mozzarella.
Bake at 425F for 10-15 minutes until the crust is golden and the cheese is melted.
When it comes out of the oven, sprinkle over top the pieces of cooked crispy bacon. Serve right away.
Add the sweet potatoes to a parchment lined pan. Drizzle 1 tbsp olive oil over top, followed by the salt and pepper. Give them a toss to fully coat, and roast for 15 minutes until tender.
Meanwhile, heat a pan over medium low heat and add 1tbsp olive oil and the sliced onions. Sauté, stirring occasionally, until soft and deepened in color. About 15 minutes (roughly half-way to caramelized).
On top of a piece of parchment paper, roll or stretch out your dough to a 12” diameter. Transfer to a baking sheet.
On top of the dough, sprinkle the shredded mozzarella cheese, followed by the roasted sweet potatoes, cooked onions, and sliced brussels sprouts. Lastly, top with the torn fresh mozzarella.
Bake at 425F for 10-15 minutes until the crust is golden and the cheese is melted.
When it comes out of the oven, sprinkle over top the pieces of cooked crispy bacon. Serve right away.
Fall Pizza with Sweet Potatoes, Brussels Sprouts, Onion and Bacon
By Haley Aldoroty
Serves
Serves 6-8 slices
Ingredients
1 ball pizza dough
1 cup shredded mozzarella cheese
1 cup torn fresh mozzarella cheese
1 red onion, sliced
1 small sweet potato, cut into 1/4” cubes
1/2 cup sliced brussels sprouts
4 strips cooked crispy bacon, chopped
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese
1 cup torn fresh mozzarella cheese
1 red onion, sliced
1 small sweet potato, cut into 1/4” cubes
1/2 cup sliced brussels sprouts
4 strips cooked crispy bacon, chopped
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
Procedure
Preheat your oven to 425F.
Add the sweet potatoes to a parchment lined pan. Drizzle 1 tbsp olive oil over top, followed by the salt and pepper. Give them a toss to fully coat, and roast for 15 minutes until tender.
Meanwhile, heat a pan over medium low heat and add 1tbsp olive oil and the sliced onions. Sauté, stirring occasionally, until soft and deepened in color. About 15 minutes (roughly half-way to caramelized).
On top of a piece of parchment paper, roll or stretch out your dough to a 12” diameter. Transfer to a baking sheet.
On top of the dough, sprinkle the shredded mozzarella cheese, followed by the roasted sweet potatoes, cooked onions, and sliced brussels sprouts. Lastly, top with the torn fresh mozzarella.
Bake at 425F for 10-15 minutes until the crust is golden and the cheese is melted.
When it comes out of the oven, sprinkle over top the pieces of cooked crispy bacon. Serve right away.
Add the sweet potatoes to a parchment lined pan. Drizzle 1 tbsp olive oil over top, followed by the salt and pepper. Give them a toss to fully coat, and roast for 15 minutes until tender.
Meanwhile, heat a pan over medium low heat and add 1tbsp olive oil and the sliced onions. Sauté, stirring occasionally, until soft and deepened in color. About 15 minutes (roughly half-way to caramelized).
On top of a piece of parchment paper, roll or stretch out your dough to a 12” diameter. Transfer to a baking sheet.
On top of the dough, sprinkle the shredded mozzarella cheese, followed by the roasted sweet potatoes, cooked onions, and sliced brussels sprouts. Lastly, top with the torn fresh mozzarella.
Bake at 425F for 10-15 minutes until the crust is golden and the cheese is melted.
When it comes out of the oven, sprinkle over top the pieces of cooked crispy bacon. Serve right away.