Sweet Potato, Brown Butter, and Fried Sage Pizza
The nutty smell of brown butter will fill your kitchen and have you wanting to make this roasted sweet potato, brown butter, and sage pizza again and again.
Yield: 8 slices
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza topping
  • 1 lb sweet potatoes, peeled and thinly sliced crosswise
  • 1 tbsp olive oil
  • salt and black pepper, to taste
  • 4 tbsp butter
  • 6 sage leaves
  • 8 oz mozzarella, grated
For the pizza dough
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
For the pizza
  1. Heat oven to 475F.
  2. In a large bowl, toss the sweet potatoes with the olive oil. Spread on a parchment-lined baking sheet in a single layer. Season with salt and black pepper. Roast for 9-10 minutes or until lightly browned and crispy. Remove from the oven and let cool.
  3. To make the brown butter, melt the butter in a small heavy-bottomed saucepan over medium-high heat. It will become foamy and then start to brown. Once it is a light amber and fragrant, stir the sage leaves into the butter. Let sizzle for about 30 seconds, or until crispy, then remove the whole pan from the heat and let cool slightly.
  4. Once pizza dough is ready, grease your hands with olive oil and spread the dough out over a parchment-lined pizza pan. Top with the grated mozzarella in an even layer, leaving a ½-inch border for the crust. Top the mozzarella with the roasted sweet potato coins. Place in the oven and bake for 15-20 minutes, or until crust is crispy and lightly browned on the bottom. Let rest for 5 minutes to allow the cheese to set.
  5. Top the pizza with the fried sage and drizzle with the brown butter just before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/10/sweet-potato-brown-butter-and-fried-sage-pizza.html