- For the sweet potatoes:
- 1 medium sweet potato, sliced very thinly (if doing by hand, aim for 1/4-inch or less, if possible) and each slice quartered
- Olive oil
- For assembly:
- Your favorite pizza dough (or mine), ready to stretch and bake
- Olive oil, for brushing
- 2 oz shredded mozzarella
- 1 large green onion, thinly sliced and dark green tops reserved for topping
- Prepared sweet potato slices
- 1/2 small green bell pepper, core and seeds removed, thinly sliced
- 1/2-2/3 cup cooked black beans, drained and rinsed
- 2 oz crumbled goat cheese
- Small handful of grated Parmesan
- Flour, for dusting surface
- Coarse cornmeal, for dusting surface
- Heat oven to 425.
- Toss quartered sweet potato slices with a drizzle of olive oil and a pinch of salt.
- Spread in a single layer on a foil-lined baking sheet and cook for 10-15 minutes, until fork tender.
- Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn’t go that high), letting it hold at temperature for at least 30 minutes. (If you’re not using a pizza stone, just have your baking sheet nearby.)
- Dust a pizza peel or your baking sheet with a light dusting of flour and a couple generous pinches of cornmeal.
- Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
- Brush a ~1-inch border of olive oil around the edge of the pizza dough.
- Sprinkle the dough with mozzarella, followed by white/light green portions of the green onions, sweet potato slices, green peppers, black beans, goat cheese, and a sprinkle of Parmesan cheese.
- Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
- Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
- Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve.