When my husband and I were first dating we had a date night at home where we made pizza together. While long distance for a couple of years, it was our tradition to make pizza together whenever were were together.
I would typically buy the whole wheat pizza dough from Trader Joe’s and we would come up with fun and unique combos of toppings to try. Sometimes the pizza would turn out great and other times the crust would be underwhelming, often too soft in the middle.
Several years later we still love making pizza together but just recently have I realized how easy it is to make your own pizza dough, and wow it is so so much better! I made this version with whole wheat flour, olive oil, and maple syrup. The maple syrup was a bit risky but turned out great and added a subtle sweetness to the crust.
The toppings on this pizza were just a crazy idea I had when we had planned to make pizza on a Friday night but didn’t have any typical ingredients. Fortunately we had some asiago left from my Perfect Fall Salad and some gorgeous sweet potatoes and kale left from our weekly CSA produce bag.
We loved this combination of sweet and savory, with the maple wheat crust, bite of the asiago, fresh kale and red onion. The rosemary with the sweet potato sauce adds a nice earthy, flavor and we finished it off with some delicious pesto for an extra layer of flavor.
If you’re looking to mix up your pizza night. Try this recipe. You won’t be disappointed. As always, I would love to hear what you think! Please comment below or the The Mexitalian on Facebook, Instragram or Twitter.
- 2.5 c flour (white or wheat), plus extra for rolling
- 1.5 T maple syrup
- 1 T extra virgin olive oil
- ¼ t salt
- 1 package of quick dry yeast (approx. 2 ¼ t)
- 1 ¼ c warm water
- 1 roasted sweet potato, diced
- ¼ c milk (I used almond)
- 1 clove garlic
- ¼ t nutmeg
- ½ t salt
- ¼ t ground black pepper
- 1 cup asiago cheese, shredded
- ½ medium red onion, sliced thin
- 1 c kale, stalk removed and sliced into thin ribbons
- 1 T fresh rosemary
- 3 T pesto
- Gently mix the yeast, maple syrup, olive oil, and warm water together. Allow to sit in a warm place for 10 minutes until foamy.
- Add the flour and salt to the water mixture, stirring gently until incorporated. With extra flour knead the dough until it forms a ball. Place the dough in a large, lightly oiled boil and cover with a towel. Set in a warm area and allow to rise 1.5 hours.
- When the crust is almost done, prepare the sauce. Add all ingredients to a blender or food processor and puree until smooth. Set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out the pizza dough to the size of your baking sheet or pizza pan. Place the dough in the pan and cover with sweet potato sauce. Sprinkle the sauce with the fresh rosemary, then the cheese. Top with sliced red onion and kale.
- Bake the pizza for 15-20 minutes until the cheese is bubbly the crust has browned.
- Remove the pizza and drizzle with the pesto. Slice and serve immediately.