Roasted Sweet Potato & Balsamic Caramelized Onion Pizza

The recipe Roasted Sweet Potato & Balsamic Caramelized Onion Pizza can be made in about 1 hour and 5 minutes. This recipe makes 1 servings with 1503 calories, 53g of protein, and 34g of fat each. For $5.52 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 478 people found this recipe to be flavorful and satisfying. A mixture of kosher salt, granulated sugar, fontina cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a Mediterranean main course. It is brought to you by Veggie and the Beast Feast. Overall, this recipe earns an awesome spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Roasted Sweet Potato & Caramelized Onion Pizza with Béchamel Sauce, Fontina Cheese & Arugula Salad, Sweet Potato, Sausage and Caramelized Onion Pizza, and Sweet Potato, Balsamic Onion and Soppressata Pizza.

Servings: 1

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon balsamic vinegar

¼ teaspoon black pepper (or to taste)

¼ cup fontina, shredded

1 clove garlic, minced

¼ teaspoon granulated sugar

¼ teaspoon kosher salt (or to taste)

½ cup milk (I used 1%)

1 teaspoon olive oil

3 tablespoons parmesan, shredded

1 grapefruit-sized ball of your favorite pizza dough

1 teaspoon rosemary

½ teaspoon salt

1 medium sweet potato, cut into about ¼" slices

1 teaspoon unbleached all-purpose flour

¼ cup water (if needed)

1 small yellow onion, sliced

Equipment:

baking sheet

bowl

frying pan

sauce pan

whisk

rolling pin

grill

Cooking instruction summary:

Preheat oven to 400 degrees.For the sweet potatoes: Place the sweet potatoes in a bowl, and pour in the olive oil, salt, pepper, and rosemary. Stir to combine, then spread on a greased baking sheet. Bake for 20 minutes, flipping once.For the onions: Heat the olive oil in a large skillet. Add the onions and cook for 10 minutes over medium-low heat, stirring occasionally. After 10 minutes sprinkle in the salt and sugar. Continue to cook for another 30-35 minutes, stirring occasionally and adding oil if the onions begin to stick. You can also add a bit of water if the onions look dry. Once they are caramelized, remove them from the heat and stir in the balsamic vinegar.For the sauce: In a small saucepan, heat the olive oil over medium heat. Add the flour and stir for 30 seconds to form a paste. Pour in the garlic, milk, salt, rosemary and nutmeg. Bring to a light boil, and whisk constantly for 5-7 minutes, until thickened. Remove from heat and stir in the cheese until smooth.Generously flour a surface, form your dough into a ball, then flatten with your hands. Use a rolling pin to roll the dough out to about 12-inch diameter. Brush some olive oil on one side. Place on the grill oil-side down, and cook for 10 minutes over medium heat (note: this will go faster if you are using a charcoal grill). Remove from the grill, and reduce the grill heat to low. Brush the other side of the dough with olive oil, then flip the dough so the cooked side is facing up. Top the pizza the cheese sauce, half of the fontina, potatoes, remaining cheese (fontina and parmesan), and an extra sprinkle of rosemary. Place back on the grill and cook on low heat for about 7-10 minutes, until the cheese is melted. Remove from heat, top with caramelized onions, and enjoy!

 

Step by step:

Preheat oven to 400 degrees.For the sweet potatoes

1. Place the sweet potatoes in a bowl, and pour in the olive oil, salt, pepper, and rosemary. Stir to combine, then spread on a greased baking sheet.


Bake for 20 minutes, flipping once.For the onions

1. Heat the olive oil in a large skillet.

2. Add the onions and cook for 10 minutes over medium-low heat, stirring occasionally. After 10 minutes sprinkle in the salt and sugar. Continue to cook for another 30-35 minutes, stirring occasionally and adding oil if the onions begin to stick. You can also add a bit of water if the onions look dry. Once they are caramelized, remove them from the heat and stir in the balsamic vinegar.For the sauce: In a small saucepan, heat the olive oil over medium heat.

3. Add the flour and stir for 30 seconds to form a paste.

4. Pour in the garlic, milk, salt, rosemary and nutmeg. Bring to a light boil, and whisk constantly for 5-7 minutes, until thickened.

5. Remove from heat and stir in the cheese until smooth.Generously flour a surface, form your dough into a ball, then flatten with your hands. Use a rolling pin to roll the dough out to about 12-inch diameter.

6. Brush some olive oil on one side.

7. Place on the grill oil-side down, and cook for 10 minutes over medium heat (note: this will go faster if you are using a charcoal grill).

8. Remove from the grill, and reduce the grill heat to low.

9. Brush the other side of the dough with olive oil, then flip the dough so the cooked side is facing up. Top the pizza the cheese sauce, half of the fontina, potatoes, remaining cheese (fontina and parmesan), and an extra sprinkle of rosemary.

10. Place back on the grill and cook on low heat for about 7-10 minutes, until the cheese is melted.

11. Remove from heat, top with caramelized onions, and enjoy!


Nutrition Information:

Quickview
1502k Calories
52g Protein
34g Total Fat
250g Carbs
23% Health Score
Limit These
Calories
1502k
75%

Fat
34g
53%

  Saturated Fat
14g
92%

Carbohydrates
250g
83%

  Sugar
45g
50%

Cholesterol
60mg
20%

Sodium
5259mg
229%

Get Enough Of These
Protein
52g
105%

Vitamin A
32686IU
654%

Iron
12mg
70%

Calcium
594mg
59%

Fiber
14g
56%

Phosphorus
455mg
46%

Manganese
0.83mg
41%

Vitamin B6
0.68mg
34%

Potassium
1087mg
31%

Vitamin B2
0.49mg
29%

Vitamin B5
2mg
26%

Magnesium
90mg
23%

Selenium
15µg
22%

Copper
0.44mg
22%

Vitamin B12
1µg
21%

Zinc
2mg
19%

Vitamin B1
0.29mg
19%

Vitamin C
11mg
14%

Vitamin D
1µg
12%

Folate
48µg
12%

Vitamin E
1mg
9%

Vitamin K
9µg
9%

Vitamin B3
1mg
8%

covered percent of daily need
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