Balsamic Sweet Potato Pizza
Elderberry Balsamic pairs beautifully with sweet potato! Throw it on a pizza, even better!
3 cups flour
2 Tbsp olive oil
1 Tbsp yeast
1 cup + 2 Tbsp water
1 tsp garlic powder
1 tsp salt
1/2 Tbsp oregano
1 sweet potato, cut into dice-sized cubes
1 onion, diced
1/2 cup fresh mushrooms or 1/3 cup dry mushrooms
1/2 cup fresh chopped spinach
4 cloves garlic, minced
3 Tbsp Carmel Berry Co Elderberry Balsamic Vinegar
1 tsp salt
Pepper to taste
Canned or homemade pizza sauce
Prep Microwave 1 cup water until it’s 105 degrees (about 1 min 15 seconds).
Add 1 1/2 teaspoon yeast.
In a medium sized bowl, whisk together the flour, garlic powder, salt and oregano.
Pour the yeasty water into the bowl, add the olive oil and fold it all together— working it into a dough. Let it rise for at least 30 min before rolling it out.
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper or foil, and mist with cooking spray.
Combine the balsamic vinegar, olive oil and minced garlic into a medium-sized bowl, then add in the sweet potatoes, onions and mushrooms and toss until evenly coated.
Spread the sweet potatoes, onions and mushrooms onto the baking sheet. Place in the oven and roast for 15-20 minutes. They’ll be cooked but not crispy— that’ll happen on your pizza!
Add your chopped spinach to the bowl and rub with any leftover olive oil and balsamic. The spinach will overcook if you pre-bake it, so set it aside for now.
Set your oven to 350 degrees. Roll or stretch your dough into shape.
Spread on your choice of tomato pizza sauce (I added a teaspoon of balsamic to the sauce as well!) and cover with the baked sweet potatoes, onions and mushrooms.
Top with the chopped spinach and sprinkle with salt and pepper.
Cook for 10-12 minutes depending on the size of your pizza. This recipe makes enough for two large pizzas — enough to share or save in the fridge for tomorrow!