I think we need to redefine pizza. All too often people think that pizza should have 2″ of cheese and another 2″ of meat layered on top of a big doughy crust. Don’t get me wrong, I live close to Chicago so I understand pizza.  However, I think when making pizza at home, it’s okay to branch out from the tomato and cheese version everyone loves so much.
I urge you, play with your pizza.  I love having pizza parties where the dough and toppings are ready but everyone gets to make their own personal pizza.Even better, pizza dough freezes well and as long as you remember to pull it out a few hours before you want to use it, you’ve got an easy-peasy pizza night.


Sweet Potato and Feta Pizza

  • Author: Erin Alderson
  • Prep Time: 80 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 3-4


  • 3/4 cup warm water
  • 2 1/4 teaspoons dry instant yeast
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2- 2 cups Whole Wheat Pastry Flour or unbleached all purpose flour
  • 1 medium sweet potato
  • 2 purple potatoes (if using)
  • 1 tablespoon olive oil
  • pinch of salt
  • 2 tablespoons butter
  • 1 clove garlic
  • 2 teaspoons dried rosemary
  • 3/4 cup feta


  1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, toss in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. The goal is to have a soft dough that still sticks to the bottom of the mixer but pulls away from the side. Once your dough has reached that consistency, continue to mix for 2-3 minutes more. Once there, remove from the mixer and place in a warm spot. Brush with oil and let rise for 1-2 hours (depending on how fast your dough rises).
  2. Preheat oven to 375˚ and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
  3. While dough is rising, peel sweet potato and cut both purple potatoes and sweet potatoes into 1/4″ slices. Toss with olive oil and pinch of salt. Place on a baking tray and roast for 25-30 minutes or until potatoes are tender and beginning to brown.
  4. Once your dough has double in size and sweet potatoes are done, turn up your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
  5. Melt butter in a small sauce pan over low heat and add garlic, cooking for 2-3 minutes or until garlic becomes fragrant. Stir in rosemary and let cook for 1 more minute.
  6. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone (not any bigger- you will have problems). Take half of the butter mixture and brush it only surface of the pizza. Next, top with sweet potatoes and purple potatoes, then brush with remaining butter/garlic mixture. Finally, sprinkle feta on top.
  7. Now, if you are talented enough, slide your pizza onto the stone while still in the oven. If you are a clutz like me, carefully remove the stone, slide the pizza on, and return to the oven rather quickly. Bake for 10 minutes, rotate (if your oven heats in the back like mine), and continue to cook until crust looks crisp and the feta is browning (usually another 2-5 minutes.) Remove pizza by placing it back on the cutting board and let cool slightly before cutting.

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