Hy-Vee Recipes and Ideas

Directions

1. Step1

   For the crust, microwave sweet potato and water in a medium microwave-safe bowl on HIGH for 5 to 6 minutes or until fork-tender, turning occasionally. Drain; cool for 10 minutes.

2. Step2

   Whisk together 2 cups flour, baking powder, black pepper and salt in a medium bowl. Mash sweet potato with fork in a large bowl until creamy. Stir in eggs. Stir in flour mixture; press dough together to form a ball. Wrap in plastic wrap; refrigerate overnight.

3. Step3

   Preheat oven to 400 degrees. Roll dough on a lightly floured parchment paper to a 12-inch round.

4. Step4

   Brush a 14-inch pizza stone with 1 tablespoon olive oil. Place dough on prepared pizza stone and brush with 1 tablespoon olive oil. Bake for 15 minutes. Turn crust over and brush with remaining 1 tablespoon olive oil. Bake for 12 to 15 minutes or until crisp; cool.

5. Step5

   For toppings, use a vegetable peeler to cut about 12 long ribbons from the cut sides of the quartered sweet potatoes. Microwave sweet potato ribbons and water in a large microwave-safe bowl on HIGH for 1 to 2 minutes or until softened. Drain; transfer ribbons to an ice bath to cool quickly. Drain; pat dry with paper towels and set aside.

6. Step6

   To assemble, stir together olive oil, salt and pepper in a medium bowl. Add tomatoes, red onion, yellow pepper and sweet potato ribbons; toss to coat. Spread cheese on crust. Top with vegetable mixture and arugula.