Sweet Potato and Rosemary Pizza
Simple four- or five-ingredient pizzas like this one perfume every street corner in some parts of Rome. I based this variation on a savory potato and rosemary pie I fell in love with near the Pantheon, one of Rome's ancient architectural wonders.
INGREDIENTS | SERVES 6
- 1 can store-bought pizza crust, or pizza dough of your choice
- 1½ tablespoons extra-virgin olive oil
- 1 large sweet potato, peeled
- 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary leaves
- Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spread dough to ¼-inch thickness onto a doubled-up, lightly greased sheet pan. Brush on a light coating of olive oil.
Shred the sweet potato into a ¼-inch-thick layer over the pizza crust using the large-holed side of a box grater. Distribute rosemary leaves evenly on top of potato. Sprinkle remaining olive oil over the pizza, and season it with salt and pepper.
Bake 20–25 minutes, until potato is cooked through, and begins to brown.
What Is a Doubled-Up Greased Sheet Pan?
To buffer baking foods from the direct heat of oven elements, chefs often stack two identical baking sheets (known in the industry as “sheet pans”) together, creating an air pocket that protects victuals from burning onto the food-contact surfaces. Commercially manufactured pans, such as “Bakers' Secret” pans, incorporate this concept into their insulated bakeware.
