During our brief stay in Chicago, Kurt and I stopped in Baker & Nosh for lunch. We split a couple flat bread pizzas and were really impressed with a sweet potato one. This was my first attempt recreating it, so there will be tweaks in the future, but it was still really good!1/2 red onion1 can sweet potato pureepart skim ricotta cheese1 tube pillsbury pizza dough (I never said this was gourmet)salt, pepper, random spices2 tablespoons balsamic vinegar
Slice the onion into long, thin slivers and toss in a pan on medium low with some olive oil. You want to cook these forever so they get good and caramelized. Once they are soft and brown a little, add a few swigs of balsamic vinegar and a splash of water to the pan. Cook them even longer until the liquid is pretty much evaporated. Empty the sweet potato in a bowl and mix in lots of salt, pepper, and any spices that strike your fancy. Roll out the pizza dough on a greased cookie sheet and spread the sweet potato on top, leaving space at the edge for a crust (we all know the crust is the best part of a pizza). Sprinkle the caramelized onions around evenly. Finish off with several dollops of ricotta cheese on top (you can go for a grid like me or a random pattern). Bake according to the pizza dough directions. Enjoy!
Tweaks: The sweet potato was a little soupy, so I would either use less puree or mash my own sweet potato, so the result is more firm. Also, go for more onion. They cook down a lot and give the pizza a lot of flavor. Keep some breath mints on hand! :)
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