You can never ever have enough pizza. Well, I mean for health reasons there’s probably a limit… But more pizza = more happiness. This rosemary sweet potato pizza is part of the Top 10 Foods for Runners series! Specifically, week three. Sweet potato week! I know parmesan isn’t vegan or vegetarian-friendly, so feel free to substitute with feta or mozzarella or leave off the cheese altogether (maybe add some nutritional yeast instead). But whatever you do, make sure to add that garlic/rosemary mix to the crust! It really makes all the difference!
Rosemary sweet potato pizza
Ingredients
- 1 whole wheat dough (I use Trader Joe's whole wheat pizza dough)
- 2 sweet potatoes, cooked
- 1 clove garlic, minced
- 1 tsp rosemary, minced and divided
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 cup kale, de-stemmed and chopped
- 1/2 cup parmesan cheese
- coarse sea salt
Instructions
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Preheat oven to 500 degrees.
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Roll out pizza dough. Mix together sweet potatoes, 1/2 tsp rosemary, and garlic. Spread on dough, leaving about 1/2 inch around for the crust.
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In a small bowl, combine garlic powder, salt, 1/4 tsp rosemary, and olive oil. Use a pastry brush to brush the mixture on the crust.
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Top pizza with kale and parmesan and remaining rosemary. Bake for 10 minutes. Brush crust again with oil mixture. Slice and serve.
