Sweet Potato Pizza with Onions and Rosemary (Vitatas)

This week I found one ingredient in my Vitatas that I have never cooked with: a sweet potato. Snooping around on the internet I found various interesting ideas on what to do with it: baking a pound cake, making fries, putting it in a quiche, making a delicious soup, covering it with marshmallows, making casserole (also topped with marshmallows) and the most appealing one to me: pizza!! (I warned you in my previous post about my love for Italian food...)

I only changed one thing in this recipe: I used red onion. Also I topped the pizza with about 150 grams of Gorgonzola Dolce after 15 minutes in the oven. Put it back in the oven for another 3 minuts, then sprinkle the grated cheese on top and another 1-2 minutes in the oven.

This is a great recipe that I will be making again: I loved the sweetness of the sweet potato and red onion combined with the saltiness of the Gorgonzola cheese. My dad came home very late and ate the leftovers, his verdict: 8+ out of 1o points.

Serves 4

Ingredients
6 tablespoons olive oil
2 large onions, thinly sliced
2 (10-ounce) portions frozen pizza dough, thawed
6 small sweet potatoes, peeled and thinly sliced (about 1/4 inch)
1 tablespoon chopped fresh rosemary (or 2 teaspoons dried, crumbled)

150 gram Gorgonzola dolce (optional)
2/3 cup grated Parmesan cheese

Preparation
Arrange oven racks in the lower and upper third of the oven. Heat the oven to 475° F.

Heat 4 tablespoons of the oil in a large, nonstick skillet over medium heat. Add the onions and cook until translucent and soft.

Roll out the dough on a well-floured surface to make two 8- x 16-inch rectangles or two 12-inch rounds and transfer to two ungreased baking sheets (or two 12-inch pizza pans). (I made one big pizza....)

Layer the dough with the sweet potato slices, overlapping them slightly and forming three rows (or in a circular pattern if making round pizzas). Top the potato slices with the onions and rosemary. Drizzle the pizza with the remaining olive oil and season well with salt and freshly ground pepper.

Bake pizzas 15 to 18 minutes, or until the edges of the pies are crisp and lightly browned and the sweet potatoes are soft. (After 15 minutes I added the Gorgonzola and popped the pizza back into the oven.) Top with Parmesan and return to oven 1 to 2 minutes, until cheese melts.