Fall Pizza with Sausage and Sweet Potato
Pizzeria style crust with mozzarella and Monterey jack cheeses, crispy sausage, and diced caramelized sweet potato and fried sage.
Servings: 12 servings
Calories: 309kcal
Cost: $4.40
Ingredients
For the Crust
- 3 cups all purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoons sugar
- 1 tablespoon olive oil plus more for greasing bowl
- 1 cup water
For the Toppings
- 6 ounces mozzarella cheese shredded
- 4 ounces Monterey jack cheese shredded
- ½ pound ground pork sausage regular, sage or maple
- 1 sweet potato peeled, diced
- 5-6 sage leaves fresh
- 1 egg beaten, optional
- 2 tablespoons olive oil
- red pepper flake optional
- salt and pepper to taste
- cornmeal for sprinkling
Instructions
- Use a stand mixer to combine dough ingredients; knead with dough hook for 5 minutes until dough forms and pulls away from the edges of the bowl.
- Place dough in a large bowl with sides greased with olive oil; turn the dough over to coat all sides, cover with plastic wrap or a towel and let rise/rest for 60 minutes (or in fridge overnight).
- In a heavy skillet on medium high heat, and fry sausage until brown and crispy. Set crispy sausage aside on a plate or bowl. Reserve 1-2 tablespoons of grease in skillet for next step.
- In the same pan, sauté diced potatoes in skillet with reserved sausage grease until browned, salt and peppering to taste.
- Reduce heat to medium, add garlic, butter and sage leaves and sauté until fragrant and potatoes are fork tender.
- Preheat oven to 425 degrees Fahrenheit.
- Stretch dough to form crust on a floured surface.
- Beat an egg with a pinch of red pepper flake (optional), and brush onto crust edges.
- Drizzle crust with olive oil, lightly.
- Sprinkle most of the shredded cheeses over the crust, followed by cooked sausage and diced sweet potato. Add remaining cheese and sage leaves.
- Lightly sprinkle baking sheet with cornmeal, and transfer crust onto it.
- Bake for 15-20 minutes, or until crust is light golden brown, and cheese is melted and bubbly.
Notes
Recipe Notes:
- If using active dry yeast, instead of instant yeast, dissolve it in the water first after heating the water to 110-115 degrees Fahrenheit. Allow the mixture to sit for 5 minutes until frothy, then mix the dough ingredients as written.
- If you don't have a stand mixer, use a heavy bowl and wooden spoon, then knead the dough on a generously floured surface for 5-10 minutes.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 29g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 525mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2874IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg