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 sweet potatoes, spinach and shrimp, with a nice earthy balance of savory and sweet with a slight touch of heat.
1 tablespoon olive oil
2 cloves garlic, minced
¾ pound cooked frozen medium shrimp, defrosted, tail and peel removed
1 bunch or carton of fresh baby spinach
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pizza dough ball (about the size of a grapefruit)
¾ cup Spicy Sweet Potato Puree
½ cup shredded mozzarella cheese
- 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.
- Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
- Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
- Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
- Remove crust from grill. Spread Spicy Sweet Potato Puree on top of the cooked side of the crust. Add shrimp and spinach mixture and top with mozzarella cheese.
- Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.