Serve these pizzas for lunch or as an appetizer. The recipe calls for flaked sea salt, which may be a mystery to some readers. Look for it in gourmet stores. It is flaky in appearance and is wonderful in this application, on steamed vegetables, shellfish and baked sweets. Maldon is a popular brand.
Sweet Potato and Caramelized Onion Pizza
Yield: 2 pizzas
2 large sweet onions, peeled and cut in half then thinly sliced
2 tablespoons butter
2 store bought flat breads
1 (15-ounce) container whole-milk ricotta cheese
2 tablespoons fresh thyme or oregano leaves
1/2 tablespoon olive oil, plus additional for drizzling
1 small sweet potato, peel removed and then thinly sliced with a mandolin or into tendrils with a vegetable peeler
6 slices of Applewood bacon, cooked until just done, drained and chopped
3 ounces goat cheese
Flake sea salt
1. Melt butter over medium heat and add onions to large skillet. Stir gently to coat with butter, sprinkle with pinch or two of kosher salt. Stir onions every 5-10 minutes. Onions will begin to darken and caramelize the longer they cook, up to 1 hour.
2. Preheat the oven to 450°F.
3. To assemble each pizza, mix ricotta cheese with olive oil and 1 tablespoon of fresh thyme leaves. Spread half of the ricotta cheese on one piece of flat bread. Top with half of caramelized onion and bacon. Using vegetable peeler, peel long ribbons of sweet potato from root to tip.
4. Layer sweet potatoes in ribbons then sprinkle with half of the goat cheese. Top with fresh thyme and bake for 5-10 minutes or until potatoes have lightly browned. Remove from oven, drizzle with olive oil and season with flake sea salt. Serve warm or at room temperature.
SOURCE: Adapted from the American Butter Institute
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