Buffalo Sweet Potato Pizza

Buffalo Sweet Potato Pizza

We found this recipe and liked the idea of it, but weren’t crazy about all of the ingredients and changed it to appeal to us. Try the original recipe if you want, but here’s how we did it, to make 2 pizzas:

Ingredients

– 3 cups all-purpose flour

– 8 oz warm water

– 1 teaspoon of sugar

– 1 packet of fast-acting yeast

– 2-3 tablespoons of vegetable oil

– About a teaspoon of celery seeds

– 1 teaspoon salt

– 2 large sweet potatoes

-1 1/2 cups Buffalo sauce

– 200g feta

-1/2 yellow bell pepper

-1/2 a medium onion
Method

1. Mix the sugar and water, then sprinkle the yeast on top and put it aside until it’s foamy

2. Mix the flour, salt, and celery seeds, then add the yeast mixture and the oil. Mix it with your hands until it all sticks together, adding more oil if needed.

3. Set it in a warm space (I set it inside the oven after turning it on low for a few minutes, then turning it back off before setting the bowl in) for half an hour or until it has about doubled in size.

4. While the dough is rising, peel, chop, and boil the sweet potatoes until they’re just soft enough to mash.

5. Drain the potatoes, mash them (but not too well. Leave them kind of chunky.) and let them cool to room-temperature.

6. While the potatoes cool, take the dough out. Punch it down, divide it into 2 balls, then knead each for a few minutes, or until they’re smooth and uniform in appearance. Put the dough balls back in the mixing bowl and let it rise again.

7. Preheat the oven to 400 F/200 C.

8. Flatten each dough ball onto a pan that has been sprayed with a little cooking spray, or on to a pre-heated pizza stone. Spread the dough out as thin as you can without tearing it.

9. Spread a thin coating of Buffalo sauce on to each.

10. Spread a layer of sweet potato, then another layer of Buffalo sauce. Use the back of a spoon to spread it around.

11. Top each with some grated feta, but don’t go overboard with it.

12. We topped one pie with sliced bell pepper and onion, but left the other as it was.

13. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted.

The Best of 100 Ways to Cook a Sweet Potato

Sweet potatoes have been a great comfort to me, in the land of no pumpkin, and if anything, now I actually prefer them!

I made sweet potato pie yesterday, and we have been having them more often than not on top of our favorite shepherd’s pie, instead of regular potatoes.

Today, I came across this list of 100 Ways to Cook a Sweet Potato, and am bookmarking the ones I like and want to make. The first item on the list was almost a recipe for sweet potato pancakes, but since it just tells you add store-bought sweet potato puree to premade pancake mix, I turned my nose up at it and decided I could find a better one if I want to make them.

I thought I’d share my picks here, and since some friends can’t have gluten, I’ll make a note of which are already gluten-free, without having to modify the recipe. Most of these are vegetarian-friendly as-is.

1. Sweet Potato Flan (gluten free!)

2. Sweet Potato Doughnuts

3. Sweet Potato Pizza Dough

4. Sweet Potato Whoopie Pies with Maple Marshmallow Creme

5. Sweet Potato Stuffed Apples (gluten free!)

6. Beni Imo Dorayaki (Japanese pancakes stuffed with sweet potato. Calls for purple sweet potato, which I love, but is hard to find, so I may try it with the more common variety.)

7. Sweet Potato Pierogies (Vegan)

8. Sweet Potato Fritters (but probably without the beans, since we’re not crazy about them)

9. Sweet Potato Muffins with Cinnamon-Sugar Coating

10. Sweet Potato and Chipotle Goat Cheese Ravioli

11. Sweet Potato Biscuits

12. Roasted Sweet Potato Cheesecake with Maple Cream

13. Sweet Potato Cream Cheese Wheat Bread

14. New Mexican Sweet Potato Latkes

15. Purple Sweet Potato Cheesecake

16. Sweet Potato-Coconut Pudding with Toasted Coconut

17. Ranga Alur Puli (Bengali sweet potato dessert)

18. Buffalo Sweet Potato Pizza (but with some other kind of cheese than bleu, because neither of us likes it)

19. Autumnal Sweet Potato Soup

Honorable mention:

Sweet Potato Gnocci – I do not want to make it, but I have bookmarked it to remember that when we eventually go to visit friends in Seattle, I want to go and try it at the restaurant which pioneered the recipe.

There were a bunch that involved using mashed sweet potato instead of refried beans in enchiladas, quesadillas, and burritos. I like the idea, but wouldn’t necessarily use any of the specific recipes mentioned.

Tomato Galette

Link: Tomato Galette

We cut this recipe out of the newspaper a few weeks ago (click the title above to get the recipe from the Guardian website), and it’s one of the few times we’ve had to buy special things that we wouldn’t ordinarily include in our shopping. It was worth it, though! We did end up using the entire jar of sundried tomatoes, because as written, the recipe didn’t make nearly enough of the paste (at least, to our thinking). I think the only other modification we made was in using a lower fat puff pastry, instead of an all-butter one. It went together really quickly and easily, and we’ll probably make it again, but on a pizza crust next time, since we’ve recently discovered a really good, quick, and easy dough recipe (see previous post).

Homemade Pizza x2

We made pizza last night, and it was so good, we made it again tonight. Okay, in reality, today was supposed to be grocery shopping day, but we didn’t feel like going out. Luckily, Annika’s pizza sauce recipe made enough for 2 pies and we’d frozen half of it, and the crust could not be easier. When making the sauce, we just used a potato masher to crush the tomatoes, since we totally do not have a food processor. Note for fellow Americans, since the recipe only has metric measurements, that’s 3 cups of flour for the crust.

Yesterday, we added some oregano, thyme, and basil to the crust and substituted 1 cup of the all purpose flour for wholemeal flour. We topped it with mozzarella, sliced tomatoes, and onions. As you can see in the comments of the crust recipe, it’s fine if you go ahead and use it without letting it rise, but better if you do. We let it rise while the sauce cooked (about 45 minutes), punched it down, then let it rise again and kneaded it while the oven preheated.

Today, we were nearly out of all purpose flour, so we substituted 2 cups of wholemeal flour. We left out the herbs, but added some chili powder to the sauce, mixed in some caramelized onions left over from yesterday, and topped with cheddar cheese. We didn’t bother with letting the dough rise this time, and the recipe was right – it was still really good.

Both times, the pizza baked perfectly in 20 minutes at 375F/190C. We used a shallow 9 x 13 inch pan (because that’s what we have), and got a more Chicago-style pizza with a nice, thick crust. Someday, we’ll try it on a baking stone.

We’ve had the thought that this dough would also be good for making sandwich rolls, so we may try that after more grocery shopping.