Please enable javascript in your browser to view this site!

Pizza Night! Sweet Potato, Bacon, and Blue Cheese with Caramelized Onions and Arugula

Active Time: 50-55 minutes / Cook Time: 50-55 minutes / Total Time: 60 minutes

Makes 4 servings

A quick read through the recipe before beginning will help tonight’s dinner come together smoothly!

Pizza Night! Sweet Potato%2c Bacon & Blue Cheese.JPG

Ingredients:

  • Crust:
    • 2 ¼ cups garbanzo bean flour, sifted
    • 2 ¼ cups water
    • 1 ½ tablespoons olive oil
    • ¾ teaspoon thyme
    • ¾ teaspoon sea salt
  • For the toppings:
    • 2 slices bacon
    • 1 large yellow onion, halved and sliced into thin half-moons
    • 1 teaspoon fresh thyme leaves OR ½ teaspoon dried
    • 1 teaspoon fine sea salt, divided
    • 1 ½ cups mashed cooked sweet potato, from about 12-15 oz. uncooked sweet potatoes*
    • 2 oz. blue cheese OR goat cheese, crumbled
    • 6 cups baby arugula
    • ½ teaspoon freshly ground black pepper
    • 1 ½ tablespoons balsamic vinegar, plus more for drizzling
    • 3 tablespoons extra virgin olive oil, plus more for drizzling

*To cook sweet potatoes, scrub well, pierce all over with a fork, and roast sweet potatoes at 425°F on a parchment-lined baking sheet for 45 minutes to an hour; begin checking for doneness at 30 minutes. Alternatively, place on a microwave-safe plate, and microwave on high until tender, about 8-10 minutes, depending on the size of the potatoes. Be careful when removing the plate and potato, as both will be very hot.

Directions:

  1. Whisk together all of the crust ingredients and let sit while you prepare the toppings.
  2. Place the bacon in a large skillet over medium-low heat. Cook, flipping occasionally, until the bacon is mostly crisp, with a few tender spots left. Remove bacon to a paper towel-lined plate to drain.
  3. While the bacon is cooking, prep the onion.
  4. Increase the heat to medium and add onions to the skillet, along with ¼ teaspoon salt. Stir well and cook, covered, until the onions are softened, about 8 minutes, stirring occasionally.
  5. Remove cover and stir in the thyme. If the onions are browning too quickly, lower the heat to medium-low and add a tablespoon of water. Continue cooking, uncovered, until the onions are caramelized, another 10-15 minutes.
  6. While the onions cook, begin baking your crust: turn on your oven's broiler and place a rack as close to the flame as possible.
  7. Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
  8. Stir the crust mixture and pour into your prepared baking tray.
  9. Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned. Remove from the oven.
  10. While the crust and onions are moving ahead, stir ½ teaspoon fine sea salt into the mashed sweet potatoes. Taste and adjust seasoning; don’t add too much salt, though, since there is salt in the other components.
  11. Chop or crumble the bacon into pieces.
  12. Toss the arugula in a large bowl with the vinegar, olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  13. Once crust is cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
  14. Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and set the oven to 400 F.
  15. Spread the sweet potato puree and caramelized onions evenly on the crust and bake 10 minutes, or until sweet potato is heated through.
  16. Sprinkle blue cheese and bacon crumbles on top of the pizza, along with ¼ teaspoon black pepper. Drizzle lightly with vinegar and oil.
  17. Cut pizza into 10 pieces. Top 6 of the pieces with ¼ cup each of the arugula salad. Place 3 pieces of pizza and an additional cup of arugula on each of two plates and serve.
  18. Package remaining pizza and arugula separately in airtight containers for lunches tomorrow. Refrigerate until needed.