This is a great fall pizza that’s not Italian-based at all. Instead of tomatoes, I used mashed sweet potatoes as the base. You can bake and mash them yourself or by them mashed at the store.
I topped it with prosciutto, fresh mozzarella (none of the packaged stuff), balsamic onions and arugula. If you’ve never had balsamic onions, you’re in for a treat.
- 4 small sweet potatoes, baked and mashed
- One 12-inch prebaked pizza crust
- 3 oz. sliced prosciutto, cut into thin ribbons
- 1 1/2 cup shredded mozzarella
- 1 TBSP unsalted butter
- 1 TBSP extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 1 TBSP Italian seasoning
- 6 TBSP balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 450F.
- In a large skillet, melt butter and olive. Add the onion and Italian seasonings then cover and cook over medium-low heat, stirring occasionally, until softened (about 5 minutes).
- Add 2 TBSP of water and cook over medium heat until the onion is caramelized (about 10 minutes).
- Add the balsamic vinegar and cook over medium heat, stirring occasionally, until evaporated (about 10 minutes). Season the onions with salt and pepper.
- Spread the mashed sweet potatoes over the pizza crust then top with mozzarella, onions and prosciutto.
- Slide pizza onto top oven rack (or pizza stone) and bake until bubbling and golden in spots (about 10 minutes. Slice and serve.
Balsamic onions are a great topping for most dishes, but they really send this pizza over the top.
If you aren’t into sweet potatoes, I’m confident you could use tomato sauce and the pizza would still turn out great.