It's day four of a Turkeyless Thanksgiving. In searching for recipes for this series I really wanted something that was different. As a vegetarian sometimes it's hard to find a good holiday main dish and I also wanted something that highlighted the colors and flavors of fall. This pizza pairs nicely with the first three dishes of our series and would be great alone -- a bonus, it's very easy to put together.
A Turkeyless Thanksgiving Recipes:
Appetizer: Goat Cheese & Herb Stuffed Mushrooms
Cocktail: Wicked Autumn Sangria
Side Dish: Pomegranate Hazelnut Salad with Maple Bacon Dressing
|Check back on Thanksgiving for dessert!|
This recipe comes from Oh My Veggies.
-1 large sweet potato
-1 tbsp. olive oil
-1 large onion, thinly sliced
-1 cup chopped kale
-3 tbsp. milk
-1 tbsp. fresh sage, chopped
-1 prepared whole wheat pizza crust
-1 cup shredded Fontina cheese
-salt and pepper to taste
Heat the oven to 400 degrees. Poke the sweet potato several times and bake wrapped in foil for 40 minutes.
|Meanwhile, heat the oil in a skillet.|
Add the onions, season with salt and cook them low and slow until caramelized.
|Cut the kale into bite sized pieces.|
|Cook until wilted.|
|Scoop out the inside of the sweet potato once cooked, mix with the milk, sage and salt.|
Stir until smooth.
|Spread the sweet potato mixture onto the pizza crust.|
|Top with the grated fontina cheese, kale and caramelized onions.|
Bake at 400 for 10 minutes, or until cheese is melted.
|Slice and serve.|
Even though I'm a foodie I am always the first person to admit when I don't like something -- truthfully, I hate sweet potatoes. My intention with this recipe was to just have a small slice to taste it and to let everyone else enjoy. The sweet potato in this dish was mild though, there was no overwhelming flavor, the crispy kale and mellow flavor from the caramelized onions went perfectly with the sweetness of the sweet potato. This surpassed all of my expectations for both presentation and taste. This is something I would make again.