Sweet Potato Caramelized Onion Pesto Pizza

Okay, so the iPhone photo is terrible. Don't worry, summer is coming. Which means I will have natural light with which to photograph my dinners. For now we're stuck with the light above the stovetop. Yikes.

Just trust me, this pizza was super tasty!

No-Knead Pizza Dough

3 3/4 unsifted cups all-purpose flour, plus more for shaping the dough
1/4 teaspoon active dry yeast
2 teaspoons salt
11/2 cups water

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. Start with the spoon, then switch to your hands.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 3 equal parts and shape them by folding four edges toward the center. Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

(in depth instructions and photos for dough found here.)

Sweet Potato Caramelized Onion Pesto Pizza

1 ball of no-knead pizza dough
1 sweet potato, peeled and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/2 cup prepared pesto sauce (i like costco brand or a quick homemade in the blender)
fresh mozzarella cheese (shredded is fine too if that's what you have)
olive oil
salt and pepper

Preheat oven to 450°.

Start the onions by heating 2 tablespoons olive oil in a skillet.  Place onions in skillet, sprinkle with salt and saute slowly over medium-low heat, stirring somewhat often, for about 15-20 minutes, until the onions have turned a rich, caramel brown.  Remove from heat and set aside.

While the onions are caramelizing, line a cookie sheet with foil. Place the sweet potato slices in a bowl and drizzle lightly with olive oil.  Toss, then place in a single layer on the prepared cookie sheet and season with salt and pepper.  Roast for 6 minutes, then flip and roast another 3-4 minutes. Remove from oven and set aside.

Dust your hands and work surface lightly with flour.  Working from the center of your ball of pizza dough, gently stretch & shape it to the desired size.

Bake the shaped pizza for about 5 minutes, then take it out for topping. Spread pesto sauce on pizza, then layer sweet potato slices, caramelized onions, and torn pieces of mozzarella cheese. Season with a little salt and pepper, and bake an additional 7-10 minutes, until crust is golden and cheese is bubbly.

Remove from oven and let cool for 5 minutes before slicing.

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