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Mediterranean Breakfast Pizza

4 star rating
 

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Submitted by: DominicJohn

 

A sweet potato pizza crust, topped with ricotta cheese, pineapple, chocolate chips and pistachios.
 

Ingredients

  • 1 1/2 cups water
  • 3 1/3 cups all purpose flour
  • 1 15.5 oz can Louisiana sweet potatoes
  • 1 cup sugar
  • 2/3 cup oil
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1 1/2 tsp dry yeast
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup finely chopped pistachios
  • Topping:
  • 1 8 oz container ricotta cheese
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1 cup semisweet chocolate chunks, chopped
  • 1 tbsp lemon zest
  • 1 cup pineapple chunks, drained and chopped
  • Toasted pistachios for garnish

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Method

Process dough ingredients in a bread maker if available and let rise for 1 hour, but don't cook it in there. Preheat oven to 400 degrees. Grease a round pizza pan with olive oil and push out dough to form a 12 inch round. Brush outside edge with egg whites. Pierce with fork a few times towards center to keep pizza crust from rising as you blind bake for 15-20 minutes (i.e. bake without toppings). Allow finished crust to cool just slightly before adding filling. For topping: In a food processor, combine ricotta, brown sugar and heavy cream. Mix until smooth. Add chocolate, pineapple and lemon zest to mix and pulse a few times to incorporate new ingredients. Spread evenly onto golden brown sweet potato crust, and garnish entire pizza with toasted pistachios.

 

Notes: Serve immediately. Refrigerate leftovers.

 

Number of Servings: 10

 

Submitted by: DominicJohn ()

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