Gourmet Mom on the Go. It's easy and quick to make, and it really does taste great! Really!
Here's what you need:
2 medium sweet potatoes (I used regular ones, satsumaimo, and Okinawan sweet purple ones. All good!)
Ready to bake pizza crust (I've used whole grain lavash wrap and pocketless whole wheat pita rounds)
5 oz. mascarpone cheese, or 5 oz. cream cheese mixed with 2T sour cream (I've used the cream cheese mixture and it's delish!)
olive oil and balsamic vinegar
shredded baby spinach
garlic powder, rosemary, thyme (optional)
Here's what you'll do:
Drizzle olive oil on your crust and spread evenly with the cheese and roasted garlic.
Sprinkle with shredded spinach.
Layer the peeled, thinly sliced potatoes over the cheese.
Sprinkle with garlic powder and herbs, if using.
Drizzle top with olive oil.
Bake at 425F for 18-25 minutes or until potatoes are soft and crust is crispy.
Remove from oven and drizzle with balsamic vinegar.
Slice and enjoy!
One of the best things about this pizza is that you can hide any number of goodies under the potatoes. My 3 year old will pull off all the spinach if it's sitting on top, but this way she never even sees it. It's awesome. I put two pieces of pizza in the basket part. These were baked on soft lavash, which crisped up very well. The one in the back has Okinawan purple potato, and the one in the front has satsumaimo. In the lower tier I put my pink bunny molded egg. You can see the details on this one better, whew! It helps to dye it in beet juice, I think. I also added some white peach, a half apricot, half strawberry, red grapes and a sprig of steamed broccoli. Yummy!
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