It is pizza and I am a big, lying liar.
I don’t even know how it happened. One night, I was roasting some sweet potatoes after I got home from class. I wrapped them in foil and set them in the oven and then I realized just how long it was going to take.
Before I knew it, I had company. I made mashed potatoes with my yukon golds while the sweet potatoes baked. Sometimes, life pieces together that way.
Anyway, I decided that I like to bake sweet potatoes to have around for easy munching throughout the week. That’s what got me to this point.
The next night, I found myself mashing some of the sweet potato and sprinkling in some spices. Before I knew it, I was dotting cornmeal on a baking sheet and toasting up some pizza dough.
Fresh out of the oven, I layered slices of avocado. And I am lucky, because Tacocat delivers and I save the little cups of salsa that accompany my guacamole order.
Which is to say, I drizzled my slice with that and yes, we can all cry now.
One Year: Salty Pretzel Brownie Cookies
Two Years: Herby Summer Vegetable Soup
Three Years: S’mores Squares
Four Years: Mango, Black Bean, and Avocado Salsa
Five Years: Peach Strawberry Lassi
Six Years: Bon Appetit’s Cocoa Brownies
Adobo Sweet Potato Flatbread
Makes one pizza/flatbread UGH
cornmeal, to coat the bottom of the crust
one 16 oz package of store-bought pizza dough (highly recommend Trader Joe’s)
2 tbsp extra virgin olive oil
sea salt and ground pepper, as desired
1 cup sweet potato, mashed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp sweet paprika
adobo sauce from chipotles in adobo, for drizzling
1 cup queso fresco, grated
1 cup melty, mild cheese (I used havarti, but jack would also be great here)
1/4 cup canned black beans, drained
1/2 cup canned corn, drained
2 green onions, light green parts only, thinly sliced
To serve: avocado slices, hot sauce, or your favorite salsa
Preheat oven to 350 degrees Fahrenheit. Brush a baking sheet with olive oil and sprinkle with cornmeal, then set aside. On a clean surface, lay out the pizza dough. Use oiled fingertips to pull, stretch, nudge and press the dough into a thin rectangle. Gently transfer to baking sheet and continue to press to the edges of the pan. The dough will be thin and imperfect; just try to get it even. Sprinkle with sea salt and black pepper, as desired. Transfer to oven and bake for 5-10 minutes, until crisped and slightly golden. Meanwhile, mix spices into mashed sweet potato. Out of the oven, dot the dough with globs of sweet potato and spread gently (and perhaps imperfectly), leaving about and inch or so of space for crust. Drizzle everywhere with adobo sauce. Evenly sprinkle with the two cheeses, followed by the black beans, corn, and green onions. Bake for an additional 10-15 minutes, until the edges are golden brown and the cheese is nice and melty. Serve with avocado slices and hot sauce or your favorite salsa (note: anything with chipotle is really, really good here).