Sweet-Potato & Bacon Pizza

Method

1. 01

   Preheat oven to 400°F (200°C). Prick sweet potatoes all over with a knife and roast for about 1 hour, or until very soft and juices begin to caramelize on the skin. Let cool until handleable.

   

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2. 02

   Scoop the sweet potato flesh into a bowl (you want about 2 to 2.5 cups). Mash with salt, black pepper, cayenne, 2 tablespoons olive oil, minced rosemary, lemon zest, and lemon juice. Once mostly smooth, fold in a generous handful of grated Parmesan cheese.

   

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3. 03

   Place bacon pieces in a cold skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the bacon is crisp and foamy. Drain on paper towels and reserve.

   

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4. 04

   Drizzle 2-3 tablespoons of olive oil onto a large sheet pan. Place the pizza dough on the pan and use your oily hands to press it toward the edges. If the dough resists, let it rest for 5 minutes to relax the gluten, then continue stretching until it nearly fills the pan.

   

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5. 05

   Spread a thin, even layer of the sweet potato mash over the dough. Top with cubed mozzarella, the cooked bacon, shredded Fontina cheese, and jalapeno rings. Finish with a final dusting of Parmesan cheese.

   

   ↗Watch · 5:48
6. 06

   Bake in a 450°F (230°C) oven for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly and charred in spots. Let rest for 5 minutes on the pan, then transfer to a wire rack before slicing.

   

   ↗Watch · 7:35