Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping. I hate, no loathe, the grocery store. As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.
- store prepared or homemade hummus (I used Sabra, garlic flavor)
- store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
- 1 large sweet potato, cut into thin discs (skin on or off, your choice)
- 1 small red onion, sliced into rings
- a handful of turnips, cut into thin discs (skin on or off, your choice)
- goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
- extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
- salt and pepper
- flour for counter top to roll out your raw dough
Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender. In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char. They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least]. You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use. I would do this if I were more organized…alas, I am not…so keep reading.
While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows). Brush crust on one side with some olive oil and put directly onto grill grate. DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at. This grated side is going to be your topping side.
Flip dough after it is firm yet not burned. At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt. When your cheese hits the melty stage, remove entire pizza. Let cool a few minutes then slice it up.
I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces. You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.