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:

Equipment:

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:

covered percent of daily need