Kale and Sweet Potato PizzaKitchenAid
1 cup warm water
1/2 teaspoon sugar
1 packet active dry yeast
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons olive oil (divided)
3 sweet potatoes (small, peeled, about 2 cups processed)
2 cloves garlic (chopped)
6 kale (tough ribs removed and leaves torn into large pieces)
3 teaspoons olive oil (divided)
4 ounces goat cheese
1 cup crimini mushrooms (sliced)
1 teaspoon sea salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1/2 teaspoon crushed red pepper flakes (dried)
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1Add warm water into bowl of stand mixer. Add sugar and sprinkle yeast into bowl. Let sit 10-15
2minutes until yeast becomes foamy. Add flour, salt and 1 teaspoon olive oil. Attach dough hook to KitchenAid® Stand Mixer and turn to speed 2 for 1 minute, increase to speed 4 and mix for
32-3 minutes, adding additional flour, a few tablespoons at a time if needed. Dough should pull away from bowl. In a separate large mixing bowl, coat bowl with olive oil. Gather dough into a
4ball and place in oiled bowl, turn to coat. Cover with clean towel and let proof until doubled,
5about 1 hour. Punch down dough and shape into 2 balls. Let rest 15 minutes.
6Preheat oven to 425 degrees.
7Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach the
8medium shredding blade. Position large bowl under attachment to catch shredded sweet
9potatoes. Fill feed tube with sweet potatoes, cut to size if needed. Turn stand mixer to speed 6
10and process. Repeat remaining sweet potato. Place a separate bowl under attachment and
11repeat with kale. Set kale aside.
12Toss shredded sweet potatoes with 1 teaspoon olive oil and spread out evenly on baking sheet.
13Bake 10-12 minutes, until tender.
14Line 2 baking pans with parchment paper. On floured surface, roll dough into 9-inch rounds.
15Crumble goat cheese and divide between crusts. Divide shredded sweet potatoes, kale, garlic
16and mushrooms between crusts. Drizzle with olive oil and season with sea salt, pepper and
17dried chili flakes.
18Bake until crust is golden, 15-20 minutes.
PER SERVING *
|Calories260Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.