Think pizza toppings are limited to mushrooms and peppers? Think again! This Kale and Sweet Potato Pizza is full of flavor. It’s easy to make, and it is a perfect quick dinner for busy weeknights.
People find it hard to believe, but even I can fall into a cooking rut. I have dozens of cookbooks and stacks of magazines, but sometimes I just don’t know what to make for dinner. On those days, I tend to throw together tacos or a pizza using whatever I have in the fridge. I recently had an uninspired day, so I looked to see what was on hand. I had pizza dough in the freezer, a big bunch of kale, and a sweet potato that was leftover from another recipe. I remembered seeing a recipe for pizza topped with kale and sweet potato in Self magazine several months ago, and a plan started to form.
Sweet potatoes and kale are quintessential winter produce, and they complement each other nicely. They come together with cashew ricotta and a touch of lemon for a deliciously simple pizza. If you know you’re going to have a busy day, you can prepare the sweet potato sauce and cashew ricotta ahead of time. Just assemble and bake the pizza in the evening, and dinner will be on the table in no time!
- 1 prepared 12”-15” pizza crust
- 1 sweet potato, diced
- 1 bunch kale, stems removed, chopped into bite-sized pieces
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon sea salt, divided
- 2 – 3 tablespoons non-dairy milk
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes, plus more for serving, optional
- 1 cup cashew ricotta
- 1 tablespoon lemon zest
- Vegan parmesan for serving, optional
- Preheat your oven to 450°. Place the prepared pizza crust on a pizza pan or pizza stone.
- Place the sweet potato pieces in a medium-sized pot with enough water to cover them plus two inches. Boil over medium-high heat until the sweet potato is fork tender, about 10 minutes. Drain the sweet potatoes and allow them to cool for a few minutes.
- While the sweet potato is cooling, place the kale pieces in a bowl and drizzle on the lemon juice and olive oil. Sprinkle with half a teaspoon of sea salt. Massage the kale until it begins to wilt.
- Add the sweet potato to a food processor or high-speed blender along with 2 tablespoons of the non-dairy milk, ½ teaspoon of salt, the garlic powder, and ½ teaspoon of red pepper flakes. Process until smooth. If it’s too thick, add another tablespoon of non-dairy milk.
- Spread the sweet potato puree on the pizza crust, leaving about 2 inches of bare dough around the rim. Dollop the cashew ricotta on top of the sweet potato, and then top with the massaged kale. Sprinkle the lemon zest on top of the kale.
- Cook for 12-15 minutes, until the crust is golden and the ingredients are cooked throughout.
- Slice and sprinkle with vegan parmesan and extra red pepper flakes, if using. Serve hot.