Simple 4- or 5-ingredient pizzas like this one perfume every street corner in some parts of Rome. I based this variation on a savory potato and rosemary pie I fell in love with near the Pantheon, one of Rome’s ancient architectural wonders.
Serves 6
INGREDIENTS:
- 1 can store-bought pizza crust, or pizza dough of your choice
- 1 ½ tablespoons extra-virgin olive oil
- 1 large sweet potato, peeled
- 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary leaves
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat oven to 400°F. Spread dough to ½-inch thickness on a doubled-up, lightly greased sheet pan. Brush on a light coating of olive oil.
- Shred the sweet potato into a ½-inch-thick layer over the pizza crust using the large-holed side of a box grater. Distribute rosemary leaves evenly on top of potato. Sprinkle remaining olive oil over the pizza, and season it with salt and pepper. Bake 20–25 minutes, until the potato is cooked through and begins to brown.
SERVING TIPS:
- Slice the Sweet Potato and Rosemary Pizza into wedges and serve it as a flavorful appetizer or snack.
- Pair it with a fresh green salad for a light and satisfying meal.
- Drizzle a little extra olive oil over the baked pizza for added richness.
- Garnish with extra fresh rosemary sprigs for a fragrant touch.
- Serve this pizza warm and enjoy the delightful combination of sweet potato and rosemary flavors.
Enjoy this Sweet Potato and Rosemary Pizza for a taste of Rome’s simple yet delicious street food. With its golden sweet potato, fragrant rosemary, and crispy crust, it’s a delightful treat that’s easy to prepare and even easier to savor. Whether you serve it as an appetizer, snack, or a light meal, this pizza is sure to be a crowd-pleaser. So, gather your ingredients, fire up the oven, and indulge in the wonderful flavors of Italy right at home. Buon appetito!
