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It seems that whenever the seasons change and the latest fresh local produce begins to show up at the market, my crazy mind turns to
pizza! We love pizza here at The Café and when I start seeing delightful new seasonal ingredients displayed here, there and everywhere, my mind starts spinning and creating, and next thing you know we have a new favorite.
That's exactly what happened earlier this fall when I encountered the first lovely sweet potatoes at the market, piled high and crying to be transformed into something delicious (at least that's what they seemed to be saying to me)!
I filled up a bag and into my cart they went. When I got home I peeled, diced and roasted a bunch of them and made a yummy salad. With a double batch of the roasted sweet potatoes, I had a few more ideas, one of them being a pizza. I played around with the recipe for a while, making several versions, testing each one out on family and friends and tweaking it a bit here and there. It's now ready for you, and I hope you'll love it as much as we do!
- 6 slices applewood smoked bacon each piece cut into quarters, lenthwise
- 4 sprigs fresh rosemary about 3" long
- ⅓ cup dry white wine
- ¼ cup pecans roughly chopped
- ½ teaspoon sea salt
- 1 teaspoon butter
- for the sweet potatoes:
- 1 medium sweet potato peeled and diced into ½ inch pieces
- 2 teaspoons extra virgin olive oil
- ½ teaspoon sea salt
- freshly ground black pepper
- for putting together the pizza:
- 1 ball pizza dough**
- 1 tablespoons extra virgin olive oil
- 1 14.5 ounce can petite dice tomatoes well drained
- 4 ounces Gouda cheese shredded
- 4-6 ounces fresh mozzarella torn in walnut size pieces
- ¼ cup pesto purchased or homemade*
-
Sauté bacon for 5 minutes on medium low heat then add wine and rosemary. Cover and braise on low heat for about 15-20 minutes. Remove cover and pull out rosemary stems (by this time most of the tiny leaves will have fallen off and bacon will be infused with rosemary flavor.) Continue to cook until wine has evaporated and bacon becomes deep golden brown. Drain bacon on paper toweling and set aside.
-
Preheat oven to 400°. Place pizza stone or upside down sheet pan on middle rack of oven.
-
Place pecans in a small baking pan with melted butter and sea salt. Bake for 6-8 minutes or until deep golden brown, stirring every 2 minutes. Remove from oven and set aside.
-
Combine sweet potatoes, olive oil, salt and pepper in a medium bowl. Place sweet potato mixture on a baking sheet or small pan coated with cooking spray. Bake on upper rack for 20 minutes or until sweet potatoes are tender and beginning to caramelize in spots. Remove from oven and set aside.
-
Increase oven temperature to 475˚F.
-
Roll or press out pizza dough on a lightly floured surface to approximately a 14" circle. Don't worry if the shape is not perfectly round. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or large cutting board. (The parchment paper will make your transfer of the pizza to the oven infinitely easier.) Sprinkle parchment paper generously with cornmeal. Fold dough in quarters and place on parchment paper, then unfold. This is when you can reshape it a bit if it has stretched into an odd shape.
-
Brush dough lightly with olive oil. Sprinkle with Gouda cheese. Scatter with tomatoes, bacon, sweet potatoes and fresh mozzarella.
-
Slide pizza-topped parchment paper from pizza peel (or cutting board) onto heated pizza stone (or upside-down sheet pan). Bake for 8-12 minutes or until crust is golden and cheese is bubbling. Remove from oven by sliding pizza-topped parchment paper back onto cutting board. Carefully lift one edge of the pizza and pull out parchment paper.
-
Combine pesto with 1 tablespoon olive oil. With a teaspoon, dollop pesto mixture over pizza. Scatter with toasted pecans.
* If I don't have homemade pesto I really like pesto that comes in a large jar in the refrigerator section at Sam's Club and Costco. I divide it into small jars, cover the surface with a bit of extra-virgin olive oil and freeze. When I need pesto, I just pull a jar out of the freezer, defrost.
** I love this recipe but if you don't feel like making your own, many stores sell pizza dough and lots of pizza shops will also sell you a ball of dough. I know Trader Jo's and Whole Foods both sell pizza
Tricia @ saving room for dessert says
I could eat anything and everything on a pizza crust. This really looks amazing - the colors, the flavor combination, the photos - home run all the way around!
Cathleen says
Wow. Yum. I have never tried a pizza with pecans before. Definitely on my to-do list!!
Pondside says
This sounds simply delicious and just the thing of a Friday night pizza-by-the-fire for two. I love pizza, and really enjoy trying new flavours and these ingredients really have my curiosity piqued!
mia xara says
Chris, this is a masterpiece!!!It looks amazing!!Congrats to Scott as well, great pics!Have a blessed week, XO
Mary - m.ade b.y m.ary says
Oh my, this look marvelous!!
Stephanie says
I couldn't agree more with Kim, every single time I visit your blog, I'm fascinated with everything I find. So many original ideas, you are an artist 😉 Thanks for sharing this idea that I will be more than happy to try 😉 take care! Steph
Lizzy Do says
I hope you saved me a slice...errr, make that TWO! What a great pizza, Chris...love the unusual mix of toppings; it does sound delectable!
Kim Garceau says
Chris, I really think you should win a price for your originality because this pizza is so unusual yet fantastic!!!! I LOVE IT and I WILL try it!
Claire @ Claire K Creations says
My goodness Chris I really need to break away from my standard ham and cheese. I make pizza every Sunday night and got some lovely new flour to try this weekend. I might have to get adventurous with the toppings too.
Pam says
Beautiful! I love the combination of flavors & textures on this pizza. It looks so good!
Munatycooking says
It's colorful and looks amazing. I've never had this pizza before but would love to try it 🙂
twodogsinthekitchen says
Wow! Now that is a pizza worth writing home about! I love the different flavor combinations you have put together here. I can't wait to try it.
Laura Dembowski says
I can't wait to make my own pizza. Putting sweet potatoes on it is an inspired idea. They're one of my favorite foods and I'm always looking for new ways to eat them.
The Café Sucré Farine says
I know what you mean about pecans Rosemary. One of my local stores had a sale and I snatched some up. I try to use them sparingly - they are like gold!
Rosemary says
Now that is one mouth-watering pizza! So many great flavors in one. Dare I say . . . a masterpiece? I just wish I could find a deal on pecans! Lately, I've been subbing walnuts, but it's not quite the same in everything. This will be worth the splurge, I know!
The Café Sucré Farine says
Yes, Lora, I added the sweet potato to the recipe - that's what happens when you're running out the door to work and trying to get the post out at the same time! 🙂 Thanks and hope you enjoy it!
Angie's Recipes says
Now, that's a PIZZA! Looks gorgeous with colourful veggies and pecans. Just fantastic!
Becky says
I love all of the ingredients on your gorgeous pizza, but would have never thought to add them to pizza. My hubby thinks that pizza is only cheese and sausage. I'm going to change his mind.
sophiesfoodiefiles says
What awonderful, stunning & amazingly tasty pizza! So special too! 🙂
Waw!!!! The flavours go so well together too!
Waw!!!!! xxx
Lora Johns says
Yum! I am assuming that the sweet potato, an accidental ommision, was cut into small dice? Your recipes are wonderful and "the mouse" in the house makes them look even better. Can't wait for dinner tonight. I have all the fixin's in my fridge ready to go.
Jennifer@ Peanut Butter and Peppers says
Pecans on Pizza? Why not? Pecans go on bread! I never thought of the combination of sweet potato and pesto together!! Wow!! This pizza looks amazing!!! I'm coming to the Cafe for lunch today, save me a piece! 🙂
Chatty Crone says
I would never have thought it but those pecans look good on the pizza! sandie
The Café Sucré Farine says
Cathy, so glad you caught this, yes, roasted potatoes would not be quite the same as pecans! 🙂
Patti says
Sounds completely and totally awesome! A definite must-try at our house.
Thanks,
Patti
Cathy says
You have combined three of my favorite foods: pizza, sweet potatoes and pecans. This is on my "must try" list. P.S. Your title gave me a chuckle...roasted potatoes...then I saw the pecans...hehe.