4.8 from 144 votes
Sweet Potato and Caramelized Onion Pizza
This Sweet Potato and Caramelized Onion Pizza features caramelized sweet onions cooked slowly in butter, topped on store-bought flatbread with a creamy ricotta mixture enhanced by olive oil and fresh thyme. Thin ribbons of peeled sweet potato add texture, layered with salty feta cheese and fresh thyme leaves. Baked until potato ribbons lightly brown, the pizza is finished with olive oil and sea salt flakes, offering a combination of sweet, savory, and fresh herb notes.
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Course:
Appetizer, Lunch, Dinner, Others
Cuisine:
American, Vegetarian
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.
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