If you made my Spicy Sweet Potato Puree and have leftovers, this recipe will put them to good use. Don’t worry if you do not have leftovers, the puree is easy to make and will not add too much preparation to this easy recipe.
Pizza is one of my favorite foods and I love trying unique combinations like this one with fresh winter sweet potatoes and spinach. Shrimp makes a great lean protein to add as a topping and the flavor medley tones down the Chipotle pepper in the potato puree, providing a nice balance of savory and sweet with a slight touch of heat.
1 tablespoon olive oil
2 cloves garlic, minced
1 pound (about 25) cooked frozen medium shrimp, defrosted, tail and peel removed
4 cups tightly packed fresh baby spinach
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pizza dough ball (about the size of a grapefruit)
2 tablespoons cornmeal
¾ cup leftover Spicy Sweet Potato Puree
½ cup shredded mozzarella cheese
1. Preheat oven to 450 degrees Fahrenheit.
2. Warm olive oil in a large skillet over medium-high heat. Add garlic and cook for one minute, until fragrant. Add shrimp and spinach to skillet and sauté for about 3 minutes, until spinach has wilted. Season with salt and pepper.
3. Roll pizza crust to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
Place crust on a pizza pan and spread Spicy Sweet Potato Puree on top. Add shrimp and spinach mixture, distributing evenly. Top with mozzarella cheese.
4. Bake for 12 to 14 minutes, until cheese melts and edges of crust turn golden brown. Remove from oven, slice into 8 wedges and serve.
Note: When I make homemade pizza crust, I often double the recipe and freeze to have on hand for fast weeknight meals like this one.
Servings: 4 ~ Serving size: 2 slices