This pizza isn’t meant just as a lunch or dinner, but can also be served as a fun small plate to share over a glass of wine or as an appetizer before the main meal.

This recipe is great for a quick meal or is also an entertainer’s dream. The pizzas can be cut up into appetizer sizes and set out to nosh on at will since they’re just as tasty at room temperature. I use store bought flatbread for the base, which makes it even easier to create.

Instead of slicing the potatoes in the traditional way, I used my vegetable peeler to make ribbons and twirls of the sweet potato, then loaded them onto the caramelized onion. The trick to caramelizing the onion is to do it low and slow for a rich, earthy taste spiked with flavors of thyme. Use the leftover onions (if you have any!) for sandwiches or on chicken or burgers.

*Note: Allow for 1 hour cooking time for the caramelized onion prior to baking the pizzas.

Sweet Potato & Caramelized Onion Pizza

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 pizzas

Serving Size: 1 pizza

Sweet Potato & Caramelized Onion Pizza

Ingredients

  • 2 large sweet onions, peeled and cut in half then thinly sliced
  • 2 tablespoons butter
  • Kosher salt
  • 2 store bought flat breads
  • 1 15-ounce container whole-milk ricotta cheese
  • 3-4 sprigs fresh thyme leaves (about 2 tablespoons)
  • 1/2 tablespoon olive oil
  • 1 small sweet potato, peeled
  • 3 ounces feta cheese
  • Flake sea salt

Directions

Melt butter over medium heat and add onions to large skillet or pan. Stir gently to coat with butter, sprinkle with pinch or two of kosher salt. Stir onions every 5-10 minutes. Onions will begin to darken and caramelize the longer they’ve cooked, up to 1 hour.

Preheat the oven to 450°F.

To make each pizza: Mix ricotta cheese with olive oil and 1 tablespoon of fresh thyme leaves. Spread half of the ricotta cheese on one piece of flat bread. Top with half of caramelized onion. Using vegetable peeler, peel long ribbons of sweet potato from root to tip. Sweet potatoes will shrink as they bake so peel a few more than you think you’ll need.

Layer sweet potatoes in ribbons then sprinkle with half of feta cheese. Top with leaves of fresh thyme and bake for 5-10 minutes or until potatoes have lightly browned. Remove from oven, drizzle with more olive oil and season with flake sea salt. Serve warm or at room temperature.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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