A sweet and savory pizza bursting with autumnal flavors. Sweet potatoes, apples, red onion, goat cheese, rosemary, and dried cranberries top a crust made with just a hint of cinnamon. A mound of dressed arugula after baking adds freshness, while a sprinkling of nuts or pumpkin seeds add a nice crunch.
Serves 2 to 4 people
Hands-on time: 30 minutes
Rise time: 45 minutes
Bake time: 15 to 20 minutes
Ingredients
For the flatbread:
3/4 cup warm water (about 110°F)
1 tsp instant yeast
1 tsp honey
2 to 3 cups all-purpose flour, divided
1 tsp kosher salt
1/4 tsp cinnamon
1 Tbsp extra virgin olive oil, plus more for drizzling
2 Tbsp melted butter
Toppings:
1 cup shredded sweet potato (I used a julienne slicer)
1/4 red onion, thinly sliced
1 apple, thinly sliced
4 oz. goat cheese
2 Tbsp dried cranberries
1 tsp fresh rosemary, finely chopped
a couple handfuls of arugula
a splash of balsamic vinegar
flaky sea salt (such as Maldon)
Honey roasted walnut pieces or pepitas (pumpkin seeds)
Directions
In a large bowl, combine the warm water, yeast, and honey. Stir to combine, then cover with a towel and let sit for 5 minutes. This allows the yeast to bloom - if after the 5 minutes, you don’t see that bubbles have formed, then your yeast might be too old or the water temperature was not ideal. Unfortunately, you’ll need to start over with new yeast if that happens.
In a smaller bowl, whisk together 2 cups of flour, 1 tsp kosher salt, and cinnamon. Add the dry ingredients to the wet, along with 1 Tbsp olive oil and stir with a spatula until just combined. The dough will look shaggy at this point.
Turn the dough out onto a floured surface, then sprinkle more flour on top. Knead the dough for 10 minutes, until it forms a smooth ball. Knead in more flour, 1 Tbsp at a time, when it starts to stick to your hands. It’s ready if when poked with your finger, it slowly springs back up. Transfer it to a large bowl that has been drizzled with olive oil. Turn the dough to coat in oil, then cover with a towel. Let sit for 45 minutes to rise in a warm area, free from draft.
While the dough is rising, prepare the rest of your ingredients. When there is 20 minutes left to rise, preheat the oven to 450°F. Line a large baking sheet with parchment paper and brush it with some of the melted butter.
After the dough has risen, punch it down to release any air bubbles. Divide the dough in half and transfer it to the baking sheet. Stretch and pull each half until it is about 1/4-inch thin - it’s ok if it is shaped irregularly, as long as the thickness is consistent and both halves fit on the baking sheet without touching.
Brush each flat bread with the remaining melted butter and divide the toppings evenly between the two. Start with the sweet potatoes, followed by the apples and onions, then the goat cheese and cranberries. Finish by sprinkling the rosemary on top and drizzling with some olive oil. Bake for 15 to 20 minutes until the crust is golden brown. Remove from the oven and season with a pinch of flaky sea salt.
In a bowl, toss the arugula with a splash of balsamic vinegar, a drizzle of olive oil, and a pinch of flaky salt. Mound a pile of the greens on top of each pizza. Add nuts if desired. Slice and serve.
Visuals
Combine the water, yeast, and honey in a large bowl. Cover with a towel and let sit for 5 minutes to bloom. This is what the yeast should look like after it has bloomed.
Add the flour, salt, cinnamon, and olive oil to the wet ingredients and stir with a spatula until it looks shaggy like this.
Transfer the dough to a floured surface and sprinkle with more flour. I like to work on a silpat mat for easier clean-up.
Knead the dough for 10 minutes, adding in more flour 1 to 2 Tbsp at at time when it starts to get sticky, until it looks something like this. At this point, transfer the dough to an oiled bowl, turn to coat, and cover with a towel. Let rise for 45 minutes in a warm area, free from draft.
While the dough is rising, prepare your other ingredients. For the sweet potato, I like to use this handy little julienne slicer. If you don't have one, you can use a regular peeler to make some strips. They will just have a different shape.
You probably won't use the entire sweet potato, so wrap the remaining potato in plastic wrap and keep it in the refrigerator. Consider cubing it up and roasting it to go with your next meal!
Once the dough has finished rising, punch it down to release the air bubbles. Divide it in half and transfer it to a parchment-lined baking sheet that has been brushed with melted butter.
Use your fingers to flatten the dough to about 1/4-inch thin. I do this by pulling and stretching the dough right on the baking sheet. No worries if the shape is a bit irregular. We're going for rustic here! As long as the thickness is consistent and they don't touch, you're good.
Brush each flatbread with the rest of the melted butter.
Divide the toppings between the two pizzas.
I like to start with a bed of the shredded sweet potatoes, followed by the apples and onions, then the goat cheese and cranberries. Scatter the fresh rosemary on top, and finish by drizzling with more olive oil before baking in the oven.
While the pizza bakes, toss the arugula with a splash of balsamic vinegar, a drizzle of olive oil, and a pinch of sea salt. When the pizza comes out of the oven, place the arugula on top.
Add honey roasted walnuts or pepitas, if desired.
Slice and serve warm!
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