Sweet Potato Barbecue Pizza


  • 1 cup unsulfured no-added-sugar dried fruit of choice
  • 1 cup diced onion
  • 1 cup canned no added-sodium crushed tomatoes
  • 1/3 cup apple cider vinegar
  • 3 tablespoons low-sodium tamari or soy sauce
  • 1/4 cup no-added-sodium tomato paste
  • 1/4 cup fruit paste (recipe above)
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 serrano chile, minced (optional)

  • 1 to 1½ cups sweet barbecue sauce (recipe above)
  • 1 pound whole wheat pizza dough, store-bought or homemade
  • 3/4 cup shaved red onion
  • 1 sweet potato, peeled and sliced into roughly 1/4-inch thick rounds
  • Whole grain flour, for dusting
  • 1 pinch sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup thinly shaved red or green cabbage
  • 1/4 cup chopped fresh cilantro
For the fruit paste:
  1. Place dried fruit and 2 cups water in a medium bowl (add more water if needed to cover the fruit) and soak for at least 1 hour or up to overnight.
  2. Use a slotted spoon to transfer the rehydrated fruit from the soaking water to a (preferably high-speed) blender. Blend, adding just enough of the soaking water to get the fruit moving, until smooth and broken down to a paste the consistency of thick honey, about 2 minutes. For a thinner paste, add more water. For a thicker, more concentrated paste, add less water.
  3. Use immediately or scrape into an airtight container and refrigerate for up to 1 week or freeze for up to 4 months.

For the sweet barbecue sauce:
  1. Heat a medium saucepan over medium-high heat. When hot, add the onion and dry sauté, stirring often, until it begins to stick to the pan and lightly brown, 3 to 4 minutes. Add the remaining ingredients, reduce the heat to medium-low, and bring to a slow simmer. Cook for 10 minutes, until reduced in volume and slightly thickened.
  2. Remove from the heat and remove the bay leaf. Carefully transfer the sauce to a high-speed blender or food processor and blend until smooth. Use immediately as a stir-fry sauce or dipping sauce, or refrigerate in an airtight container for up to 1 week.

For the pizza:
  1. Position an oven rack 4-6 inches below the broiler and place a pizza stone on the rack. (If you don't have a pizza stone, you can use an upside-down baking sheet, but you'll need to increase the cooking time.) Preheat the oven to its highest temperature (usually 500 F-550 F) for 45-60 minutes.
  2. Place the onion in a small bowl of ice water. Let stand at room temperature until you're ready to make pizza.
  3. Steam the sweet potato coins in a covered steamer basket over gently simmering water until tender but not falling apart, 6-8 minutes. Remove from the heat and set aside.
  4. Lightly flour a work surface and a wooden pizza peel or cutting board. Stretch the dough on the work surface into an oval or rectangle about 16 inches long and 8 inches wide. Transfer the dough to the pizza peel, reshaping it as necessary.
  5. Drain the onion and pat it dry with paper towels.
  6. Spread 1 cup of the barbecue sauce over the dough, then layer on the sweet potatoes and onion, and season with the salt and pepper.
  7. Shake and slide the pizza onto the hot stone (or baking sheet) and bake for 2 minutes. Rotate the pizza and bake for 2 minutes more. (If using a baking sheet, double these baking times.) Switch on the broiler and broil the pizza until you see some char on the crust, 1-2 minutes.
  8. Remove and top with the cabbage and cilantro. Slice and serve with ranch for dipping and additional barbecue sauce, if desired.

Recipe source:today

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