BARRY: In all of the years we've been doing this monthly feature for the paper, I don't recall a dish that elicited as many questions as this pizza did before we made it. But I guess that's to be expected when you plan to make the crust out of sweet potatoes.
KELLEY: True, we both wondered if it would hold up or be soggy or fall apart. And, quite frankly, we wondered if it would be any good.
BARRY: And my brother, the former owner of Pisa Pizza here in town and a man who prides himself on his traditional flour crust, perhaps asked the most basic question: Why?
It's a fair question. Why mess with perfection?
KELLEY: Well, we like to try things, and after making a pizza with cauliflower as the crust last week
BARRY: Also, surprisingly very good ...
KELLEY: It was, but then I saw this sweet potato pizza being made on TV, so we decided to try it. It is gluten-free and full of healthy stuff, but also it was good.
I changed up the toppings quite a bit though and actually played off the Brainerd Burrito pie they served at Pisa Pizza. I did go with chorizo instead of black beans, however. (You can find our recipe for Brainerd Burrito Pizza at timesfreepress.com/news/life/entertainment/story/2014/may/07/courters-kitchen-pisa-pizza-pizza-make-your-own-pi/139470/)
BARRY: As to the other questions: The crust held together surprisingly well, and it tasted great.
KELLEY: The key is to let it sit after first baking it and after baking it again with toppings. And I honestly did not expect to like it as much as I did.
1 medium sweet potato, peeled and cubed
1/2 cup almond flour
1/4 cup grated parmesan
1/2 teaspoon toasted cumin seeds
1/4 teaspoon Sazon seasoning
Ground black pepper
1/2 teaspoon dried oregano
Heat oven to 400 degrees.
Line baking sheet with parchment paper, and brush with 2 teaspoons grapeseed oil. Set aside.
Add sweet potato cubes to food processor, and pulse until ground finely. In a bowl, combine remaining ingredients, and mix well with spoon. Transfer to the baking sheet, and form into a 1/4-inch-thick circle. Bake until browned, 25-30 minutes. Remove from oven.
1/2 pound cooked Mexican chorizo
Fresh pico salsa (see note)
8 black olives, sliced
Cheddar cheese, grated (see note)
Queso fresco (see note)
1 sliced green onion
1 tablespoon fresh cilantro, chopped
Add toppings to pizza crust, and return to the oven until cheese is melted and browned. Remove and let sit for 5-10 minutes. Serve with chipotle sauce on the side if you wish.
Note: You should eyeball the amount you add to the pizza, being careful to not put too much so as not to overpower the flavor of the crust.
Contact Barry and Kelley Courter at email@example.com or 423-757-6354.