Kosher salt and freshly ground black pepper, to taste
All-purpose flour, for rolling out dough
1 pound whole wheat pizza dough, at room temperature, divided into 4 equal portions (4 ounces each)
1 cup freshly-shredded Gouda cheese
4 large eggs
1/4 cup diced chives
Heat oven to 400 degrees F.
Place one pound sweet potatoes directly on the rack and bake until very soft,
about 1 hour.
Remove from oven and let cool for 5-10 minutes.
Peel and puree flesh until smooth; reserve 1 cup.
Increase oven heat to 450 degrees F.
Peel remaining sweet potatoes and cut into 1/2-inch dice.
Toss 2 cups of the diced sweet potatoes with 1 tablespoon of the olive oil, the
garlic powder, onion powder, paprika, cayenne, and salt and pepper to taste; place
in an even layer on a baking sheet.
Roast, stirring halfway, until softened but not yet crisp, about 15-20 minutes.
Remove from oven.
Lightly flour a clean, flat work surface. Roll each ball of dough out to about
1/4-inch thickness (about 7 inches in diameter).
With remaining 1 teaspoon oil, lightly coat rimless baking sheet. Transfer rolled
out dough to baking sheet.
Spread pureed sweet potato over the surface of each dough round, about 1/4 cup
each, leaving about a 1/2-inch border.
Top each with 1/4 cup shredded Gouda.
Add 1/2 cup of the roasted sweet potato cubes, leaving an open space in the center
of the pizza.
Carefully crack one egg into the center of the sweet potato cubes on each pizza;
bake for 8 minutes.
Carefully remove the baking sheet from underneath the pizzas, and continue to
cook directly on the oven rack until the crusts are golden brown on the bottom,
the cheese is melted, and the egg whites are fully set, about 2-4 additional minutes.
Carefully remove pizzas from oven.
Season to taste with salt and pepper; top each pizza with 1 tablespoon diced
Yield: 4 individual pizzas
Adapted from Healthy Food for Living blog, Finalist in 2012 No More ‘Mallows
Recipe and photo credit: North Carolina Sweet Potato Commission