Ingredients…
- Unbleached white flour
- Coarse cornmeal
- 1 pizza dough, room temperature
- Extra virgin olive oil
- Caramelized onions (see JSC Building Block recipe below)
- 1 large sweet potato, peeled and sliced thinly
- Crumbled goat cheese
- Fresh sage leaves
- Cayenne
- Maldon Sea Salt Flakes
To Make the Pizza…
In a bowl, rub sweet potato slices and sage leaves with olive oil and set aside.
Preheat pizza stone on the bottom shelf of a 475 F oven, or on the grate of a covered outdoor grill, for at least 15 minutes.
Use a scant handful of flour to stretch and roll out the dough.
Remove stone from oven and sprinkle it with cornmeal.
Place stretched dough on the hot pizza stone.
Drizzle the surface of the dough with olive oil and spread evenly with a brush or the back of a spoon. Sprinkle with cayenne and Maldon.
Layer sweet potato slices on the surface of the dough, slightly overlapping until the entire pizza is covered.
Place crumbled goat cheese onto the surface of the dough. Top with caramelized onions and sage leaves.
Place the pizza stone back on the bottom shelf of the oven or on the grill and cook until the cheese melts and the edges of the dough are brown, about 10-12 minutes.
Remove pizza from the oven with a pizza peel and rest.
Just before serving, add more crumbled goat cheese and a drizzle of olive oil.
Variation: Add crisp, crumbled Pancetta. Enjoy!
Caramelized Onions… a JSC Building Block
Ingredients…
- 2 Tablespoons olive oil
- 2 large yellow onions, peeled, cut in half, and sliced thickly
- Generous pinch or two of vanilla sugar
- Maldon Sea Salt Flakes
- Freshly ground pepper
To Make…
Heat a wide, heavy saucepan over medium heat. Add the olive oil to coat the bottom. Now add the sliced onions. Cook, stirring occasionally until softened.
Reduce the heat to medium low and continue to slow cook until the onions turn golden in color. Add the sugar and cook until the onions turn deep brown. Remove from heat. Season with Maldon and pepper.