Sweet Potato and Bacon Pizza Recipe

Ingredients

For the dough:

• 1 2/3 cups lukewarm water (400 grams)
• 1 teaspoon active dry yeast
• 4 1/3 cups all-purpose flour
• 2 teaspoons kosher salt

For the sweet potato spread:

• 2 1/2 cups mashed orange-fleshed sweet potato (from about 3 sweet potatoes)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/3 cup olive oil
• 1 rounded tablespoon minced rosemary
• 1 lemon, zested and juiced
• 1 cup freshly grated Parmigiano Reggiano cheese

To assemble the pizza:

• 12 ounces bacon, cut into 1-inch pieces
• 2 tablespoons olive oil, to grease the pan
• 6 ounces mozzarella cheese, grated
• 2 ounces fontina cheese, grated
• 1/3 cup freshly grated Parmigiano Reggiano cheese
• 2 jalapeno peppers, seeded and thinly sliced

Directions

Step 1: For the dough, combine yeast and lukewarm water in a bowl and let sit for 10 minutes to activate the yeast.

Step 2: Add the flour and salt to the yeast mixture and stir with a wooden spoon for about 2 minutes to form a soft, sticky dough.

Step 3: Scrape down the sides of the bowl, cover the dough, and let it rise in a cool place for 8 to 12 hours, or until it has doubled in size.

Step 4: Once the dough has risen, use a wet hand to deflate it and form it into a ball. Cover and store in the refrigerator until ready to use.

Step 5: Preheat the oven to 400F (200C). Pierce the sweet potatoes with a knife and place them on a baking sheet. Roast the potatoes for about 1 hour, or until they are soft. Let them cool for about 10 minutes, or until they are cool enough to handle.

Step 6: Scoop the flesh of the sweet potatoes into a bowl (you should have about 2 1/2 cups). Add salt, black pepper, cayenne, olive oil, rosemary, lemon zest, and lemon juice, and mash until smooth. Stir in the Parmigiano Reggiano and adjust the seasoning to taste. Set aside.

Step 7: Preheat the oven to 450F (235C). For the bacon, add it to a cold, dry nonstick skillet. Cook over medium-high heat, separating the pieces with tongs, until the bacon is almost crisp, about 7 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.

Step 8: To assemble the pizza, pour the olive oil onto a sheet pan and spread it evenly. Place the dough onto the pan and use oiled hands to stretch it to the edges. If the dough is too elastic, let it rest for a few minutes before continuing to stretch it.

Step 9: Once the dough is stretched to fit the pan, dollop the sweet potato mixture over it. Use the back of a spoon to spread it evenly across the crust.

Step 10: Top the pizza with mozzarella, bacon, fontina, and sliced jalapenos. Finish by sprinkling another layer of Parmigiano Reggiano on top.

Step 11: Bake the pizza in the preheated oven for 30 to 35 minutes, or until the crust is golden and the cheese is browned. Remove the pizza from the oven and let it cool in the pan for 5 to 10 minutes.

Step 12: Transfer the pizza to a cutting board and slice it with a pizza cutter. Serve and enjoy!

Chef's Note

If your pizza is browned on top but the bottom is still pale, place the pizza back on the sheet pan and set it over a medium-high heat burner. Let the bottom crust toast for about a minute, constantly moving the pan around to heat it evenly.

Nutrition Facts

Per serving:

• Calories: 619
• Total Fat: 32g (41% Daily Value)
• Saturated Fat: 11g (55% Daily Value)
• Cholesterol: 65mg (22% Daily Value)
• Sodium: 1444mg (63% Daily Value)
• Total Carbohydrate: 55g (20% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 5g
• Protein: 27g (55% Daily Value)
• Vitamin C: 20mg (23% Daily Value)
• Calcium: 269mg (21% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 497mg (11% Daily Value)