Helloooo. Its Monday and we’ve lost an hour of sleep. Thank you day-light saving time. BUT we have pizza, a really, really delicious pizza.
Please excuse my crappy iPhone photos. I was gifted the most fabulous camera for Christmas and I have to start using it! So remember the pesto I made, right down below? I made it with a combo of almonds and cashews and it was deeelicious. I used it on pasta and toast and even mixed it with veggies and still had a ton left over so I decided to make a pizza with it. I think this is my new favorite pizza. It has pesto and little bits of crispy pancetta and tons of creamy cheeses like ricotta, fontina and Parmesan. Just when you think it couldn’t possibly get any better our friend sweet potato enters. The combo might sound odd but I promise you it is amazing and that once you try it, you might never eat pizza without sweet potato again. (OK, maybe you will but you know what I mean.)
I cheated and used a pre-made whole wheat dough from whole foods. If you haven’t tried it, get on it. Its super nutty and toasty tasting from the whole wheat flour. So good!
And finally, I’ll leave you with this. Our friend group’s snapchat game is strong. “It’s not my fault I’m so gap-toothed.”
- 1 ball pizza dough
- 1 medium sized sweet potato, diced small
- 3 slices of pancetta, sliced to the thickness of regular bacon, diced and fried until crispy
- ½ cup of your favorite pesto
- ½ cup of ricotta cheese, seasoned with salt and pepper
- 1 cup of shredded fontina cheese
- ¼ cup Parmesan cheese
- salt and pepper
- Make or buy your favorite type of pizza dough. Regular or whole wheat will work but I used whole wheat here.
- Dice up sweet potato small and roast with olive oil, salt and pepper. 20 mins at 400 degrees.
- While that's roasting take your 3 slices of pancetta, sliced to the thickness of regular bacon, dice it, fry until crispy and put aside.
- Take your dough and place on your pan or pizza stone.
- Spread the pesto out evenly, almost all the way out to the edge.
- Top with Parmesan cheese, followed by the diced pancetta and sweet potato.
- Next dot the top with the ricotta cheese and finish it off with the fontina.
- Sprinkle the top with fresh pepper and a tiny bit of salt.
- Bake for 15-20 min sat 450 degrees, until the bottom is slightly golden and the cheese is bubbly.