Roasted Sweet Potato and Caramelized Onion Pizza

• Produce

  • 1 oz Arugula
  • 3 cloves Garlic
  • 1 Meyer lemon, zest and juice
  • 1 lb Sweet potatoes
  • 1 Yellow onion

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 lb Pizza dough
  • 1 Salt and black pepper

• Oils & Vinegars

  • 5 tbsp Pompeian robust olive oil

• Dairy

  • 3 oz Fontina cheese, grated
  • 3/4 cup Milk

• Liquids

  • 1/4 cup Water

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 lb pizza dough, homemade or storebought, brought to room temperature
• 1 lb sweet potatoes
• 5 tbsp Pompeian Robust olive oil, divided
• salt and black pepper, to taste
• 1 yellow onion
• 2 tbsp all purpose flour
• ¾ cup milk
• 1 meyer lemon, zest and juice, divided
• ¼ cup water
• 3 oz fontina cheese, grated
• 3 cloves garlic, thinly sliced
• 1 oz arugula

Directions

• Heat the oven to 475F.
• Peel the sweet potatoes and thinly slice into ¼-inch thick rounds. Toss with 1 tbsp olive oil and salt and black pepper, to taste. Spread on a parchment-lined baking sheet in a singler layer. Roast for 9-10 minutes, or until lightly browned and crispy. Remove from the oven to let cool.
• Meanwhile, peel and thinly slice the onion. In a large pot, heat 2 tbsp of olive oil on medium heat until hot. Add the onion and cook, stirring occasionally, for 8-10 minutes or until lightly browned. Season to taste with salt and black pepper. Remove from the heat and wipe out the pot.
• In the same pot, heat the remaining 2 tbsp olive oil on medium-high heat until hot. Add the flour and cook, stirring constantly, for 1-2 minutes, or until golden. Slowly whisk in the milk, lemon zest, and ¼ cup of water. Cook for 2-4 minutes, stirring frequently, until thickened. Remove from the heat and stir in the juice of half the lemon. Season to taste with salt and black pepper.
• Spread the pizza dough out on a greased pizza pan until it is about ¼-inch thick. Spread the cream sauce onto the dough and top with the roasted sweet potatoes in an even layer. Top with the caramelized onion, garlic, and all but 2 tbsp of the cheese. Bake for 12-14 minutes, turning halfway through, until cheese has melted and crust is browned and crispy. Remove from the oven and let cool slightly.
• Meanwhile, combine the arugula and remaining cheese in a medium bowl. Toss with the remaining lemon juice, a drizzle of olive oil, and salt and black pepper, to taste. Top the pizza with the salad and serve warm.

Nutrition