Sweet Potato Pizza Dough
1 ½ cups warm water (110 degrees)
2 tablespoons olive oil
1 tablespoon honey
1 envelope (2 ¼ teaspoons) yeast
3-3 ½ cups bread flour
½ cup cooked, mashed sweet potato (about ½ of a large sweet potato)
1 teaspoon kosher salt
Preheat a pizza stone to 450 degrees.
Place the water, olive oil and honey in a large mixing bowl; stir well. Stir in the yeast and let the mixture sit for about 5 minutes, or until the yeast starts to bubble. Add 3 cups of the flour, the sweet potatoes and the salt.
Fit the dough hook on a stand mixer and knead the dough for about 5 minutes, adding additional flour, if needed. The dough should “clean” the side of the bowl.
Place the dough in a large, oiled bowl, turning once so that the top of the dough is lightly oiled. Cover the bowl with a damp towel and set in a warm, draft free area for 45 minutes to one hour, or until the dough has doubled.
Punch it down, and divide in half. Shape dough into a 12” circle. Place on a cornmeal covered pizza peel, and top with desired toppings. Slide the pizza on to the preheated pizza stone and bake for 13-15 minutes, or until the crust is browned and the cheese is bubbling.
For a special treat, top with my recipe for Roasted Sweet Potatoes, Beets and Onions.
Pairs Well With
I used this as the crust for my Double Sweets and Beets pizza. The sweet potato gives it a wonderful orange color!