Sweet potatoes and caramelized onions top this one of a kind pizza that gets a dose of fresh flavor from a lemony arugula salad.
Roasted Sweet Potato and Caramelized Onion Pizza


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.


Roasted Sweet Potato and Caramelized Onion Pizza

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.

Roasted Sweet Potato and Caramelized Onion Pizza

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.)

Roasted Sweet Potato and Caramelized Onion Pizza
Sweet potatoes and caramelized onions top this one of a kind pizza that gets a dose of fresh flavor from a lemony arugula salad.
Yield: 1 pizza
  • 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
  1. Heat the oven to 475F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Adapted slightly from Blue Apron
Nutrition Information
Serving size: 2 slices of pizza

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.

Roasted Sweet Potato and Caramelized Onion Pizza

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21 Responses to Roasted Sweet Potato and Caramelized Onion Pizza

  1. The switching off rotations is always fun. I take it you won’t be going to another surgical rotation next.. Unless maybe urology. HA!!

    I couldn’t imagine doing clerkship while pregnant. Then again I also didn’t get an MD and PhD together, so you are probably a sticker for torture. 😉

    Things get better, I swear.

    • marcia says:

      Ha ha.I am behind the times but I agree.

      MD PhD and pregnancy? All I can think is that good thing she’s young! Having an infant is exhausting, but then again, I did it in my late 30s and early 40s, not a spring chicken.

  2. Beth says:

    Love, love, love this pizza! Can’t wait to try it here!

  3. Monica says:

    This is my kind of pizza! Sounds like you are working beyond hard. Hope you’re feeling well. Happy Holidays and have an amazing New Year (I know you will!!). xo

  4. Lori Rice says:

    Nothing beats pizza night for me. I love this combo! Sweet potato and arugula have to be outstanding together. Making soon!

  5. Kate says:

    I love caramelized onions on pizza!

  6. That is such an amazing pizza, the combo is perfect. Love the caramalized onion on anything. Like all dinner ideas.

  7. This pizza is gorgeous! Pinning 🙂

  8. The pizza looks scrumptious! Love caramalized onions.

  9. Yum! I was thankful my baby loved pizza while still a bun-in-the-oven! Now he’s almost a year and I’m feeding him pizza with crazy toppings…teach ’em while they’re young!

  10. Hooray for pizza night! This looks perfect for my current marathon training diet… and I’m not sharing. I love the idea of a bit of arugula on top to cut through the sweetness and add colour. YUMMY!!!

  11. debbie says:

    Pizza is great any night of the week! And at least once a week!

  12. Christine says:

    Gorgeous looking pizza. Love the combo topping it! Glad your rotation is over!

  13. Lynn says:

    What a beautiful thing that pizza is…

  14. Hi Joanne. This looks amazing and utterly delicious

  15. Stanley says:

    This totally reminds me of a pizza place in Berkeley, CA called Cheeseboard. If you are ever in SF area, go check it out! It’s delicious!

  16. Foodiewife says:

    Wow! Years ago, Tyler Florence inspired me to make a pizza with onion and bacon, and topped off with arugula and lemon juice. It’s one of our favorites. I absolutely adore sweet potatoes… this is a pizza that has my name all over it. What a great inspiration…pinning!

  17. Pam says:

    Oh my. Oh my. Seriously drooling over this one. I am loving the combination of flavors, textures, and colors. Great pizza Joanne.

  18. Danielle says:

    What cheese would you suggest using if Fontina is not available? Suggesting some more “run-of-the-mill” would be helpful for us country folk.

  19. My husband and I make pizza once a week, and we absolutely loved this! I just featured it on my blog, her-happy-home.com. One of the main things I blog about is how I feed a family of 3 for less than $300 a month…and your pizza just feeds my frugal soul!

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