BEST NIGHT OF THE WEEK.
For me this week, that’s Wednesday becaaaaauuussseee….it’s the LAST DAY of my OB/GYN rotation!!! Sure, I still have an oral exam on Thursday and a written final exam on Friday, but I get to wake up after the sun rises on those days.
Otherwise, my favorite night of the week == any night that is pizza night.
Could be takeout, could be homemade, could be me throwing random things on some type of complex carb and calling it a day. I’m not picky.
Recently, I got the urge to make something a little bit fancier than my usual clean-out-the-fridge hot mess pizza, so I reached for the bag of sweet potatoes that has been languishing on my counter since Thanksgiving.
And I never looked back.
Caramelized onions also make an appearance here, as well as a creamy Meyer lemon-infused bechamel and a refreshing arugula salad dressed in lemon vinaigrette. These flavors may sound pretty disparate, but they’re tied together by my favorite Pompeian Robust Extra Virgin Olive Oil. I’ve already talked about it’s counterpart, the Pompeian Smooth Extra Virgin Olive Olive Oil here, but the Robust blend differs in that it’s lower in acidity, with a spicier, more bitter flavor. Basically, it brings more of a BOOM flavor-wise, which is why it’s more appropriate to use it in applications where you want to let it shine, such as in salad dressings. The Smooth is a bit more delicate and so is better for sauteing, sauces, and stir frying, where you want it to serve as more of a background flavor. It really all comes down to what kind of flavor profile you’re going for and you just can’t go wrong no matter which you choose.
Unless, of course, you choose not to make this pizza for pizza night this week. (Don’t even think about it.)
- 1 lb pizza dough, homemade or storebought, brought to room temperature
- 1 lb sweet potatoes
- 5 tbsp Pompeian Robust olive oil, divided
- salt and black pepper, to taste
- 1 yellow onion
- 2 tbsp all purpose flour
- ¾ cup milk
- 1 meyer lemon, zest and juice, divided
- ¼ cup water
- 3 oz fontina cheese, grated
- 3 cloves garlic, thinly sliced
- 1 oz arugula
- Heat the oven to 475F.
- Peel the sweet potatoes and thinly slice into ¼-inch thick rounds. Toss with 1 tbsp olive oil and salt and black pepper, to taste. Spread on a parchment-lined baking sheet in a singler layer. Roast for 9-10 minutes, or until lightly browned and crispy. Remove from the oven to let cool.
- Meanwhile, peel and thinly slice the onion. In a large pot, heat 2 tbsp of olive oil on medium heat until hot. Add the onion and cook, stirring occasionally, for 8-10 minutes or until lightly browned. Season to taste with salt and black pepper. Remove from the heat and wipe out the pot.
- In the same pot, heat the remaining 2 tbsp olive oil on medium-high heat until hot. Add the flour and cook, stirring constantly, for 1-2 minutes, or until golden. Slowly whisk in the milk, lemon zest, and ¼ cup of water. Cook for 2-4 minutes, stirring frequently, until thickened. Remove from the heat and stir in the juice of half the lemon. Season to taste with salt and black pepper.
- Spread the pizza dough out on a greased pizza pan until it is about ¼-inch thick. Spread the cream sauce onto the dough and top with the roasted sweet potatoes in an even layer. Top with the caramelized onion, garlic, and all but 2 tbsp of the cheese. Bake for 12-14 minutes, turning halfway through, until cheese has melted and crust is browned and crispy. Remove from the oven and let cool slightly.
- Meanwhile, combine the arugula and remaining cheese in a medium bowl. Toss with the remaining lemon juice, a drizzle of olive oil, and salt and black pepper, to taste. Top the pizza with the salad and serve warm.
Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.