Kale and Sweet Potato Pizza

KitchenAid
Kale and Sweet Potato Pizza
15
260
75

Ingredients

  • 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)

Directions

  1. Add warm water into bowl of stand mixer. Add sugar and sprinkle yeast into bowl. Let sit 10-15
  2. minutes 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
  3. 2-3 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
  4. ball and place in oiled bowl, turn to coat. Cover with clean towel and let proof until doubled,
  5. about 1 hour. Punch down dough and shape into 2 balls. Let rest 15 minutes.
  6. Preheat oven to 425 degrees.
  7. Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach the
  8. medium shredding blade. Position large bowl under attachment to catch shredded sweet
  9. potatoes. Fill feed tube with sweet potatoes, cut to size if needed. Turn stand mixer to speed 6
  10. and process. Repeat remaining sweet potato. Place a separate bowl under attachment and
  11. repeat with kale. Set kale aside.
  12. Toss shredded sweet potatoes with 1 teaspoon olive oil and spread out evenly on baking sheet.
  13. Bake 10-12 minutes, until tender.
  14. Line 2 baking pans with parchment paper. On floured surface, roll dough into 9-inch rounds.
  15. Crumble goat cheese and divide between crusts. Divide shredded sweet potatoes, kale, garlic
  16. and mushrooms between crusts. Drizzle with olive oil and season with sea salt, pepper and
  17. dried chili flakes.
  18. Bake until crust is golden, 15-20 minutes.
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NutritionView more

260Calories
Sodium39%DV940mg
Fat11%DV7g
Protein18%DV9g
Carbs13%DV40g
Fiber16%DV4g

PER SERVING *

Calories260Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium940mg39%
Potassium350mg10%
Protein9g18%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.