Pizza dough, room temperature, we use Vace’s
1 large sweet potato or yam, peeled and thinly sliced
3 sprigs of sage, stems removed and rubbed in olive oil
1/2 cup crumbled goat cheese + more for serving Extra Virgin Olive Oil
Maldon Sea Salt Flakes
Preheat grill or oven and pizza stone to 475 degrees.
Stretch and roll out room temperature dough and place dough on a lightly floured surface.
Carefully remove pizza stone from the oven… it’s hot!
Place the stretched dough on top of the pizza stone and roll it to the edges with a rolling pin if need be.
Sprinkle dough lightly with cayenne and liberally with sea salt.
Drizzle with olive oil.
In a bowl, rub potato slices in olive oil and layer them from the outside in on top of the dough, leaving very little room for exposed dough and until the entire pizza is covered.
Then, top with crumbled goat cheese and sage leaves.
Bake on the bottom shelf of the oven or on the shelf of your charcoal grill for about 10-12 minutes or until desired doneness. You’ll know when it’s ready by the smell…
Add more crumbled goat cheese and a drizzle of olive oil. Serve and Enjoy!
Just before serving… top with warm, crisp Pancetta and caramelized onion. YUM!