Sweet Potato and Caramelized Onion Pizza
User Reviews
4.8
Sweet Potato and Caramelized Onion Pizza
Description
The recipe begins with caramelizing sweet onions in butter over medium heat, slowly stirring until richly browned and tender, which can take up to an hour. The flatbreads serve as the base, preheated in a 450°F oven. The ricotta cheese is mixed with olive oil and fresh thyme leaves, adding a subtle herbal flavor and creaminess.
Sweet potatoes are peeled into long, thin ribbons using a vegetable peeler, which ensures they cook evenly and develop a slight browning when baked with the other toppings. Feta cheese adds a crumbly, tangy contrast. The assembled pizzas bake briefly until the toppings are warmed through and edges begin to brown.
This pizza works well as a warm or room-temperature snack or light meal. The balance between sweet caramelized onions and sweet potatoes, along with creamy ricotta and salty feta, creates layers of taste and texture suitable for casual dining or entertaining.
Ingredients
- 2 onion peeled and cut in half then thinly sliced, large; sweet
- 2 tablespoons butter
- kosher salt
- 2 flatbread store bought
- 1 15- ounce ricotta cheese whole-milk; container
- 3-4 thyme about 2 tablespoons, sprigs, fresh leaves
- ½ tablespoon olive oil
- 1 sweet potato peeled, small
- 3 ounces feta cheese
- sea salt flake
Instructions
- 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.
User Reviews
Overall Rating
4.8
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