Look at me posting a brand new recipe! I haven’t done this in weeks and honestly, it feels pretty good. I mean, I actually took the time to come up with a new recipe, make that recipe, take pictures of that recipe, and then put it on here for you guys…
That’s intense for me. Continue reading
You know what this Friday needs? A full blown, good old pizza party. Just tons of pizza as far as the eye can see.
And by “party” I mean I just want to be in a room with all the pizza, my cats, and Netflix. Maybe Adam. Maybe. Continue reading
A few weekends ago, I wanted a pizza. No. Strike that. I NEEDED PIZZA. The craving had been building ever since we moved and walked past a Giordanos on our way to get dinner one night. The smell that wafted out of there wrapped around me and wouldn’t let me go. I had to have pizza and even seriously considered going through severe gastrointestinal discomfort just to have it.
But then I remembered the last time I had dairy. It was NOT a pretty picture and while I can laugh about it now (who wouldn’t laugh about spending the entire night on the toilet?!) it isn’t an experience I’m anxious to have again. Continue reading
Let’s get a few things straight. Yes, I’m from/currently live in Chicago. Yes, deep dish is popular. Yes, deep dish is delicious. BUT it isn’t the only kind of pizza and Chicagoans aren’t going to try and shove it down your throat the minute you step into our city.
Unless they have these deep dish pizza muffins. They might (and should) shove these down your throat. Continue reading
When I was coming up with the recipe for these tasty pizzas I had such a great idea/method. I was going to make a hashbrown like crust and then broil some delicious melty cheese, tomatoes, and basil on top. It was going to be awesome because I was going to use my waffle iron to make this wonderfully crispy crust and then pop everything under the broiler for the final touch.
My waffle iron is now in a garbage dump somewhere in Illinois.
Long story short, if you have an awesome waffle iron that you love you can still make these the way that I intended. If you have a waffle iron that is literally the spawn of Satan you can use my alternative method and still have pretty delicious results.
Also, just a quick reminder to myself and anyone around me: Don’t decide to test a new recipe on a Saturday night when you’ve completely lost track of time, haven’t eaten in like 5 hours and it’s almost 9 p.m.
Yes, this really happened.
Yes, Adam had to deal with a hangry wife.
The things I do for you guys. 🙂
Sweet Potato Caprese Pizza
- 2 large sweet potatoes, shredded (I used my food processor and it was super easy but you can also use a box grater)
- 1 batch of my No Mozzarella Mozzarella
- 8 oz cherry or grape tomatoes, sliced in half
- small bunch of basil, stems removed
- 2 large eggs, beaten (or 3 tbsp flax seed mixed with 6 tbsp water)
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- olive oil or coconut oil for the pan/waffle iron
- Line a large baking sheet with a Silpat or parchment paper and place the shredded sweet potatoes, eggs, and seasonings into a large bowl and mix together until everything is well combined.
- If you are using a waffle iron (lucky duck), grease the iron with a little oil and scoop about 1/4 to 1/2 cup (depending on the size of your iron) of the sweet potato batter into the iron and cook until the edges are crispy. Or your waffle iron goes ding. Move the finished crust to the baking sheet and continue until you have used all the batter.
- If you don’t have a waffle iron, you can cook this in a skillet (I used this one) or on a stovetop griddle. Use a little oil, scoop about 1/4 cup batter onto the skillet and let if cook for about 5 minutes on each side or until the edges are crispy and brown. Move to the baking sheet and repeat until you’re out of batter.
- Once your crusts are complete, top each pizza with a dollop of mozzarella, a few tomato slices, and basil leaves. Sprinkle a little salt and pepper on top and then move the pizzas to the broiler for about 5 minutes or until the cheese starts to get a little brown and the tomatoes have crisped.
The fun part about this recipe is it can be dinner or it can be breakfast! Or lunch. Or a snack. Or if you’re a bit odd, dessert! I guess what I’m saying is eat this whenever the heck you want and don’t let anyone tell you that you can’t. You don’t need that negativity in your life.
Happy Friday friends and enjoy your weekend!
*There are affiliate links in this post. If you click on them and buy the product through that link, I get a percent of the sale. Any money I get from affiliate links goes back into the blog to make it better for you, so thanks!