Wednesday, March 17, 2010
Sweet Potato and Chorizo Pizza on a Sweet Potato Crust
Savory sweet potatoes sauteed with chorizo and onions make this pizza unique and gourmet, but it's really just as easy as making any homemade pizza. My one word of caution is that you keep plenty of flour handy for working with this dough because it can be a bit sticky. I was so tickled that this pizza turned out to taste just as I hoped it would. Don't you love successful experiments? The tomato slices add a nice fresh and juicy element, which really complimented the savory flavor of the cooked sweet potatoes.
For the dough:
1 medium sweet potato, boiled and mashed
2 cups all-purpose flour, plus extra for kneading and handling
1 teaspoon salt
1 package highly active dry yeast
1 tablespoon olive oil
1 teaspoon sugar
3/4 cup warm water
1 tablespoon fresh chopped rosemary, optional
For the toppings:
1 medium sweet potato, peeled and chopped
8 oz chorizo, uncased
1 medium onion, chopped
1 cup white wine
1 medium to large tomato sliced about 1/4 inch thick
4 green onions sliced
4 cups shredded mozzarella/provolone mixed
5 tablespoons tomato based pizza sauce
For the dough:
Boil and smash one medium peeled sweet potato and set aside. In a small bowl, combine warm water, tablespoon of olive oil, teaspoon of sugar, and yeast; allow about 3 to 5 minutes to sit, or until mixture becomes foamy. Meanwhile, whisk flour and salt in a large bowl. Add yeast mixture and mashed sweet potato to flour and stir until well incorporated and dough forms. Turn dough out onto a clean floured surface and knead until the dough becomes elastic and rounded. When you push it down with a figure, it should bounce back. Place dough in a large bowl coast with olive oil, cover tightly with plastic wrap, and allow to rise in a warm place until doubled in size, about 1.5 hours. After dough has risen, punch down, knead into a ball, and wrap up tightly. Allow the dough to rest in the refrigerator about half an hour before rolling out and baking. Dough can be made a day ahead of time and kept refrigerated.
For the pizza:
Preheat oven to 425 degrees Fahrenheit. Before rolling out the dough, knead in fresh herbs like rosemary, if desired. Using a floured pizza roller or rolling pin, roll out dough on a large cookie sheet or large pizza pan. Bake the crust for 10 minutes at 425 before topping. This method prevents a soggy crust.
Meanwhile, in a large sauce pan on medium/high heat, cook chorizo and add sweet potatoes to the pan to saute. If the pan becomes too dry, add white wine as needed to deglaze. Once the sweet potatoes have tenderized, add the chopped onions and cook until they have become fork tender and translucent. Add white wine as needed; be sure to cook the wine down all the way before using the topping. Once this is complete, spoon pizza sauce on the the partially baked crust. Top with cooked chorizo and sweet potato mixture. Then, lay sliced tomatoes on top, followed by a sprinkling of green onion sliced and finally topped with cheese.
Bake for approximated 20 minutes more or until the cheese is completely melted and begins to form browned spots.