Just hear me out, OK?
I know this pizza sounds weird – it doesn’t have cheese, or traditional sauce, and it’s on whole wheat crust. But trust me when I say that it is good.
When I make pizza at home, I like to use ingredients we already have on hand. Sort of a pantry-cleaner pizza, in a sense. So when it came time to make my pizza for the Hodgson Mill Build a Better Pizza contest, I knew I wanted to try not only a healthier crust but healthier toppings as well. Don’t get me wrong, I adore a cheesy pizza studded with spicy Italian sausage (and even dipped in ranch dressing if I’m feeling extra gluttonous and/or hormonal), but I realize that if we are going to have pizza weekly, it isn’t the best idea to keep putting that in my stomach.
If you aren’t down with sweet potatoes and an avocado sauce on your pizza, just stick with the crust recipe. It rolls out well, isn’t too dense, and even stays tasty after a stint in the fridge and microwave (one of the key factors when it comes to pizza, in my book).
Note that you could also put the avocado crema under the toppings on the pizza and bake it together, but I like the added coolness that the crema brings when using it on top. You’ll probably also have some left over, and it can be used in anything from topping tacos to eggs.
Sweet Potato Pizza with Avocado Crema
For the crust
2 1/4 teaspoon Hodgson Mill Active Dry Yeast
3/4 cup warm water
2 tablespoons olive or grapeseed oil
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon ground flax meal
1 tablespoon hemp hearts
1 1/2 cup Hodgson Mill Whole Wheat Flour
1 cup Hodgson Mill White Flour, plus extra for the work surface
For the pizza
2 tablespoons olive or grapeseed oil, divided
2 small sweet potatoes, peeled and sliced into rounds
1 teaspoon cumin
1 teaspoon chili powder
Salt to taste
Hodgson Mill Corn Meal
1 large Hatch or poblano pepper, seeded and sliced
1 small avocado
1/4 cup Greek-style yogurt
Juice of 1 lime
1/4 teaspoon salt
1 tablespoon water
In a large bowl, whisk together yeast and the water and let sit 5 minutes until foamy. Add the olive oil, honey, salt, flax meal, hemp hearts, and whole wheat flour, and stir until well combined. (You can do this in a stand mixer fitted with a dough hook, if you like.) Add the white flour, a little at a time, until a cohesive dough begins to form. The dough should pull away from the sides and not be too sticky or too dry – you might not need to use all the flour. (Save the extra for kneading and rolling.)
Once your dough is formed, dump it out onto a floured surface and knead for about 5 minutes, adding a little flour as necessary to prevent sticking. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about an hour.
Meanwhile, roast the sweet potato by tossing the rounds with 1 tablespoon oil and the cumin, chili powder, and salt to taste, then spreading on a baking sheet and baking for about 20 minutes at 400°F.
When you’re ready to make the pizza, preheat oven to 450°F. If using a pizza stone, place it in the oven before turning the oven on. Scatter a light coating of corn meal onto a pizza peel or baking sheet, if not using a pizza stone. Roll dough out on a floured surface until it is the size and shape you want. Carefully move dough to the pizza stone or baking sheet and reshape as needed.
Pinch up edge of dough so a slight rim is formed all around. Drizzle the remaining oil oil across the surface of the dough, then arrange the sweet potato and peppers over it. Bake for 12 minutes.
Make the sauce by pureeing the avocado, yogurt, lime juice, salt, and water together. Drizzle over the finished pizza and serve on the side for extra dipping.
Please vote for my pizza by heading over to Hodgson Mill’s page on Facebook!