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BBQ Sweet Potato Pita Pizza with Caramelized Onions & Kale

I eat sweet potatoes almost every week and I crave this pizza more than anything else. Bake the potato ahead to make this a quick weeknight meal!
Print Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Servings 2

Ingredients
  

  • 1 large sweet potato* (about 3/4 lb.)
  • 2 tsp extra-virgin olive oil, divided
  • 1 medium yellow onion
  • fine sea salt
  • Splash of milk (I use unsweetened plain almond)
  • 2 tbsp ground flaxseed, optional
  • freshly ground pepper
  • 1/2 bunch curly kale (about 2 cups packed)
  • 2 pieces of whole-wheat naan or pocketless pita/flatbread (for individual pizzas); OR an 11-12 in pizza crust (store bought or made with your favorite dough)
  • 1-2 ounces goat cheese with garlic & herbs (or plain)
  • 1-2 tbsp bbq sauce**

Instructions
 

Baked Potato (this can be done ahead)

  • Preheat oven to 400 F. Rinse, scrub and dry the potato; pierce it several times with a fork. Place the potato on a small piece of parchment, foil or a Silpat, and bake about 45 mins or until cooked all the way through (easily mashable). Make a long slice down the center and set aside to cool.

Caramelized Onions (can also be done ahead)

  • Thinly slice the onion; this tutorial is helpful! Heat about 1 tsp of olive oil over medium-high heat in a large skillet (I use my 10.25-in cast iron). Once hot, add the onions and stir to coat; cook about 10 mins, stirring occasionally, then sprinkle some salt and stir again.
  • Reduce heat to medium and continue cooking for about 15-20 more mins or until caramelized to your liking, reducing heat to med-low if they’re starting to burn. If they start to dry out, add a splash of water (you can continue doing this as needed - I usually need to 4-5 times). Remove from heat.

Pizza

  • Place a pizza stone (I love my cast iron pizza pan) or cookie sheet in the oven and preheat to 400 F if using naan/pita, or follow the instructions for your crust/dough. 
  • Scoop out about 1 cup of the potato into a bowl; mash with a fork. Add the flaxseed, a splash of milk, and a bit of salt and fresh pepper; mix well. You want it to be spreadable so add more milk if necessary. Set aside. 
  • Rinse and thoroughly dry kale; remove thick ribs and chop into bite-sized pieces. Heat 1 tsp olive oil over medium heat in a large skillet; sauté kale for about 1 min, stirring constantly, until it’s dark green and slightly wilted. Sprinkle with salt and pepper.
  • Spread the potato mixture in a thin, even layer on the crust. Sprinkle a layer of cheese, kale, and onions; repeat until you’ve used all of the toppings (they’ll cook down a bit).
  • Carefully move the pizza onto your hot pan/stone and bake for 7-9 minutes, or until cheese is melty and the crust is as crispy as you want. Remove from oven and using a small spoon, drizzle some bbq sauce over the pizza. Slice and serve!

Notes

*you’ll need about 1 cup of mashed potato
**see note above about bbq sauce
The recipe is written for two servings - either two pitas or one 11-12 inch crust - but it’s really filling so it could definitely be stretched for three or even four, especially if you serve it with a salad or another side. When I make it just for myself, I save the leftover baked potato and caramelized onions for something else, and only use about 1 cup of kale.