RadioBDC Logo
| Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
SUNDAY SUPPER & MORE

Sweet potato and goat cheese pizza

(Karoline Boehm Goodnick for the boston globe)
By Lisa Zwirn
Globe Correspondent / November 2, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

2  tablespoons olive oil 

2  cloves garlic, finely chopped 

 Flour (for rolling)  

1  pound store-bought pizza dough, left covered at room temperature for 1 to 2 hours 

2  tablespoons chopped fresh thyme 

2  cooked sweet potatoes, cut into 1/2-inch cubes 

1/2  cup chopped walnuts 

 Salt and pepper, to taste 

4  ounces fresh goat cheese 

2/3  cup freshly grated Parmesan  

1. Set the oven at 475 degrees. Place a rack in the lower third of the oven. Line a large rimless baking sheet with parchment paper.

2. In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring, for 3 to 4 minutes or until sizzling and lightly golden.

3. On a lightly floured counter, roll the dough into a 13- to 14-inch round or oval. (Using two hands, hold up the dough and turn it, as you would a steering wheel, to let gravity stretch it.) Transfer the dough to the baking sheet.

4. Brush the dough with oil and garlic, leaving a 1-inch border all around. Sprinkle with thyme. Place the sweet potatoes on the dough, sprinkle with walnuts, salt, and pepper. Add the goat cheese in small clumps. Sprinkle with Parmesan.

5. Bake the pizza in the lower shelf of the oven for 15 minutes or until the crust is golden. Slide the pizza onto a cutting board and cut it into wedges.