And what’s better than testing a new kind of pizza? Making it on gluten-free cauliflower crust!
I love to maximize variety when I cook, so I often end up making split pizzas- half with one set of ingredients, the other half with a completely different set of flavors! Admittedly, splitting the flavors makes the process slightly more labor and time-intensive, but I end up with meals for a few days- definitely worth it.
Sweet Potato Pizza
- Turkey Bacon
- Mashed sweet potato
- Caramelized onions
- Mozzarella slices
Tomato & Basil Chicken Sausage Pizza
- Sliced Al Fresco Tomato & Basil Chicken Meatballs
- Tomato paste
- Sun-dried tomatoes
- Mozzarella slices
Prepare a cauliflower pizza crust according to these directions.
Bake a sweet potato (skin on) at 400 for 55-60 minutes. In a skillet, caramelize about half an onion. In another skillet, cook two or three strips of turkey bacon. Let cool then break into small pieces. In the same skillet (no need to wash!), saute washed, destemmed, and chopped kale until crispy and bright green. When the sweet potato is soft, peel off skin (it should fall off easily) and mash with a fork until smooth. Layer all ingredients on half of the pizza; top with slices of mozzarella cheese.
Spread the other half of the crust with tomato paste. Top with chicken meatballs, slices of mozzarella, and sun-dried tomato.
Bake at 450 for about 15 minutes or until cheese is melted and bubbly.
Both sides are have such delicious combinations of flavors, but I loved the uniqueness of the sweet potato, kale, cheese, and bacon combo. Thanks for the inspiration, Caroline!
Good thing my roommate hasn’t moved in yet- look what a mess I made:
Tip: minimize dishwashing by reusing skillets. They’ll still have some of the original oil and flavor of the first ingredient! I promise, it’s not dirty or gross 🙂
P.S. I didn’t realize how cheap kale is! I bought a big handful for $.14 at Harris Teeter.