View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Sweet Potato, Balsamic Onion and Soppressata Pizza

Source: © Food & Wine Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  45 Minutes
  4
Every winter, Green Aisle's backyard becomes a charcuterie cellar—the landlord strings homemade soppressata on the trees to dry. Adam Erace uses the soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese.
RECIPE INGREDIENTS
1 tablespoon  unsalted butter
1 tablespoon  extra-virgin olive oil
1   large white onion thinly sliced
1   oregano sprig plus 1 tablespoon leaves
1/4 cup  plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup  prepared mashed sweet potatoes
1   12-inch prebaked pizza crust
1 1/2 cups  shredded mozzarella  (7 ounces)
4 ounces  thinly sliced soppressata cut into ribbons
Sweet Potato, Balsamic Onion and Soppressata Pizza Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.


Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/13/2011
Part of These Recipe Collections Find Similar Recipes »
 The Big Cheese: Pizzas
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Lilly Reviewed: 06/28/2013
what is Soppressata?
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.