![\"14\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/14-3.jpg\")
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Terry and I make a good team in many areas, and the kitchen is not an exception.<\/p>\n
I’m the chef in our house, but Terry often gives me really fun food ideas.<\/p>\n
I love it when he sends me an email with a link to a food site or a restaurant that he recently visited during his business trip.<\/p>\n
The other day he told me that he wanted us (me) to make sweet potato crusted pizza.<\/p>\n
He did not remember exactly where he saw it, but he said it was suggested as a way to use up left-over cooked sweet potatoes.<\/p>\n
Terry and I made our crust with home roasted sweet potatoes, a mixture of all purpose flour and whole wheat flour, yeast, salt, water, and olive oil.<\/p>\n
The crust turned out great.<\/p>\n
![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-2.jpg\")
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The toppings I chose for this pizza were Crimini mushroom, cauliflower, jalapeno peppers, green onion, and cashew cream.<\/p>\n
![\"16\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-1.jpg\")
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Here, you can see the color of the crust.<\/p>\n
It’s rich dark orange, and I find it very attractive and appetizing.<\/p>\n
You may not notice there are sweet potatoes in the crust if you don’t pay attention to the color, but it’s definitely there and you can taste the wonderful natural sweetness from the potatoes.<\/p>\n
![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/17-3.jpg\")
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Actually, this is my sweet potato crusted pizza number 2.<\/p>\n
Terry and I made the first pizza together, and I decided to make this to use up the rest of the dough.<\/p>\n
I’m so bummed because it turned out so delicious and Terry is not home!<\/p>\n
He had to leave this morning for business today.<\/p>\n
I definitely have to make this pizza again when he is home.<\/p>\n
![\"18\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/18-3.jpg\")
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Sweet Potato Crusted Pizza<\/strong> sweet potato crust Oven: 425~450F
\nI was experimenting and at this time the measurements are a VERY rough estimate; this is mostly for my personal note. So please feel free to use this as a rough idea, but do NOT follow this recipe\/measurements without adjusting them to your liking.<\/p>\n
\n– 1\/2 cup roasted sweet potatoes, pureed
\n– olive oil
\n– warm water
\n– 1 tablespoon yeast
\n– 1 tablespoon salt
\n– 3~3 1\/2 cups flour (bread, a-p, whole wheat)
\nBBQ sauce
\ntoppings
\n– sauteed crimini mushrooms
\n– sauteed cauliflower
\n– a few slices jalapeno peppers from jar, chopped
\ncashew cream
\n– 1\/2 cup cashew nuts, soaked in hot water
\n– white vinegar
\n– Dijon mustard
\n– sugar
\n– salt
\n– water
\nchopped green onion
\ncrushed red pepper<\/p>\n
\nCook crust. Brush olive oil on the edge of the crust (optional). Spread BBQ sauce and place toppings. Cook until the crust is crunchy and the cauliflower is slightly browned. Serve with cashew cream, green onion, and crushed red pepper.<\/p>\n![\"12\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12-1.jpg\")
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