Sweet Potato Pizza

We had Sweet Potato and Fontina Pizza today for lunch, recipe number twenty-seven. I found this in my Taste of Home magazine.

Sweet Potato and Fontina Pizza

1 medium sweet potato

2 T water

1/4 t salt

1/8 t pepper

1 tube (13.8 oz) refrigerated pizza crust

1 cup (4 oz) shredded part-skim mozzarella cheese

1 cup (4 oz) shredded fontina cheese

2 T olive oil, divided

1 t minced fresh rosemary or 1/4 t dried rosemary, crushed

1 t minced fresh thyme or 1/4 t dried thyme

1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees. Grease a 12-in pizza pan. Peel and cut sweet potato into 1/4 in slices. Cut each slice into 1/2 in wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper. Unroll and press dough to fit prepared pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 T olive oil. Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

This was a good pizza. It was fun to have something so unique and it looked nice. I liked the herbs and the combination of cheeses.