Sweet potato, turnips, turnip greens, leeks, thyme and sorghum compliment one another in this earthy pizza with a little sweet and a lot of savory in each bite. This pizza pairs well with a simple salad and a Pinot Noir from Oregon. Cheers to savoring the tastes of winter and enjoying healthy meals at home.
1 medium leek, white part only, thinly sliced
1 medium sweet potato, peeled and diced
1 small turnip, peeled and diced
1½ tablespoons olive oil, divided
1 tablespoon sorghum (or honey)
1 tablespoon fresh thyme, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small bunch turnip greens, roughly chopped
1 tablespoons water
1 ball pizza dough
¾ cup shredded mozzarella cheese
- Preheat oven to 425 degrees Fahrenheit.
- On a large baking sheet, combine leeks, sweet potatoes and turnip. Drizzle with olive oil, honey, thyme, salt and pepper. Roast for 25 minutes, until tender and lightly browned. Remove from oven and set aside.
- In a large skillet, heat ½ tablespoon olive oil. Add turnip greens and water and sauté for 4 to 5 minutes, until greens have wilted.
- Roll 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. Top cooked side of crust an even layer of roasted vegetables and turnip greens. 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.