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Sweet potato pizza is easy to make and so cozy and delicious! Think chewy-crisp crust topped with garlicky herb marinade, mozzarella, onions, and soft, sweet potatoes.
It’s the perfect white pizza for these cold winter months!
I’m a massive pizza fan. I’m always happy to make the most delicious vegetarian pizza recipes with seasonal produce that I rounded up in this collection of
Today’s pizza with sweet potatoes is a recent favorite and one of my simpler pizza recipes. I really wanted to let the sweet potatoes shine without adding too many ingredients and flavors.
I make my own dough, and if you’re going the homemade route too, I recommend making with a stand mixer, or alternatively, this that requires only one bowl and no kneading (see notes below in the post!).
The topping for this white pizza is really simple. All you need to do is spread the marinade over the dough, top with onions, plenty of sweet potato slices, and bake until the mozzarella is melty and the crust turns a perfect golden brown. Done!
Slice, eat, and ENJOY.
Now, let’s see how to make sweet potato pizza!
List of the ingredients
- Pizza dough
- Sweet Potatoes
- Mozzarella (fresh or pre-shredded)
- Onion & garlic
- Dried herbs (thyme, rosemary)
- Extra virgin olive oil
- Salt & pepper
How to make sweet potato pizza
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Dough: You can make my, my method, or use a store-bought option, enough to make 2 pizzas or a large sheet-pan pizza. Check the recipe notes below!
- Next, just before baking the pizza, slice, season, and roast the sweet potatoes until tender and flavorful. It’s ok if the potato slices overlap on the tray, and no need to flip them – you are not making the perfectly roasted sweet potatoes here.
recipe notes
SWEET POTATO pizza ingredients
Pizza dough: You will need approximately 19oz/500 grams of pizza dough to make 2 round pizzas (about 10 inches/25 cm ⌀ in diameter) or a bigger sheet-pan pizza. Below are my go-to pizza dough recipes (you can also use your favorite dough recipe or store-bought pizza crust).
- : Ready in 15 minutes and 3 hours for proofing. It’s very pliable and makes a Neapolitan pizza that also works in a pizza oven. It makes 21oz (600 g) of dough.
- You need just one bowl and a spoon, and 1 hour of proofing. It’s super easy to make, but it can be sticky due to its high hydration. This recipe yields approximately 400 grams of dough, which is enough for two smaller pizzas.
Sweet potatoes: They are the stars of the show here. Using a mandoline or a sharp knife, cut the potato into thin slices (an eighth of an inch (1/8″) or 3 mm works fine), but not paper-thin!
Mozzarella: I love fresh whole milk mozzarella balls packed in water, but the shredded low-moisture option works too.
Olive oil + garlic + herbs: This super simple marinade uses extra-virgin olive oil, water, garlic, and dried thyme and rosemary. You can just use thyme instead of rosemary or Italian herb seasoning to add earthy notes.
Onion: Any color is fine, although I prefer white onion for this pizza.
Salt & pepper: Essential for flavor.
More pizza recipes for you…
This and or is truly delicious and a great inspiration!
If you make this sweet potato pizza or have a question, let me know by leaving a comment. I would love to hear from you and get your feedback! x
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Sweet Potato Pizza
In this sweet potato pizza, the dough is topped with mozzarella, a garlicky marinade, sliced onions, and soft, sweet potatoes. And it tastes so delicious! It’s the perfect white pizza for these cold winter months! Recipe yields 2 round pizzas (about 25-30 cm/10-11 inches Ø). The quantity if enough for 2 large/4 smaller servings.
Stand mixer dough (or 20oz of your fav dough)
- 1 stand-mixer dough
Sweet potato topping
- 10oz (300 grams) large sweet potato, peeled and sliced
- 1 medium-sized onion, sliced
- 9 oz (250 grams) mozzarella, at room temp (quantity for 2 pizzas)
- ½ tablespoon olive oil
- salt & pepper
Brine
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- ¼ teaspoon fresh garlic, grated
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Pizza dough
- If you're making the stand mixer dough, I recommend reading before you start. You can also use this no- or a store-bought dough.
Topping
- Roast the potatoes – When the two dough balls are doubled in size after their rest, turn the oven to 400 F/205 °C and roast the potato slices. Peel and slice a large potato into thin slices (eighth of an inch (1/8") or 3 mm thick). Spread them onto a baking tray, drizzle with olive oil, season with salt and pepper, and bake for 10-12 minutes until soft. No worries if the slices overlap.
- Streatch the dough – Meanwhile, working on a lightly floured surface, stretch each dough ball into a circular pizza. Use your fingertips to push the dough outward from the center, creating a circular shape (approx 11 inches/30 cm in diameter) and leaving about 1 inch of dough untouched around the edge, and place on a piece of parchment paper.
- Preheat the oven – When the potatoes are ready, remove the baking sheet from the oven, and increase the temperature to at least 230 ℃/450℉ – a hotter oven leads to a better pizza!).
- Add brine and topping – Add the brine ingredients to a jar, shake, and divide and spread the brine evenly between the two pizzas. Top with diced mozzarella, sliced onion, and sliced potato, and finish with a sprinkle of salt and pepper. I also loved adding some pine nuts
- Bake in the preheated oven for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom. Serve with a drizzle with extra virgin olive and add more freshly ground black pepper, slice and serve warm. Enjoy!
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