Okay, I know that I’ve already made plenty of random confessions since I started blogging for Immaculate Baking, but here goes another (controversial) one: I just don’t get excited about pizzas.
Okay, okay, I’m already seeing the shimmering wave that is the tips of pitchforks bobbing towards me, so let me explain – at the end of the day, it’s tomato sauce on dough with toppings, you can’t really go wrong with it, but it also means there really isn’t a lot of wow factor, either. And now the pitchfork-throwing has begun. But wait, WAIT! The whole point of this confession is so you’ll see how I have been converted into a believer! All it took was this mind-blowing, eyes-enlightening, mouth-watering, life-changing Sweet Potato & Kale Pizza! And here’s proof:
I’m not even that crazy about kale, but I’d eat that. All of it. And I did.
This is one of those “interesting” items on menus that your friend orders, and you think to yourself, “eh, I’ll try a bite of that”, and then after the first bite in, you chuckle at your own silliness of ever thinking a single bite would be enough, and then shamelessly inhale whatever’s left on your friend’s plate. Fortunately for us, with just 1 can of of our Buttermilk Biscuits, you get to make 8 of these , so there’s plenty to go around (that is, if you don’t invite your greedy friends, not including yourself, of course).
You Will Need:
- 1 large sweet potato, peeled, cut in half lengthwise, thinly sliced (about 4 cups)
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt or salt
- 1/8 teaspoon freshly ground pepper
- 3 cups kale, stems removed, chopped
- 2 tablespoons olive oil
- Sea salt or salt and freshly ground pepper to taste
- Freshly ground pepper
- 1 can Immaculate Baking Co. ® refrigerated Buttermilk Biscuits
- 1/2 cup Pasta Prima basil pesto
- 1 cup diced fresh mozzarella cheese (4 oz)
And here’s how to get the dough rolling!
1. Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper; set aside.
2. On 15×10-inch pan with sides, toss sweet potato, onion, 2 tablespoons oil, the cumin, chili powder, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground pepper.
3. Bake 10 minutes, stir; bake 5 to 10 minutes longer or until sweet potatoes are tender. Set aside. Reduce oven temperature to 350°F.
4. In medium bowl, mix kale, 2 tablespoons olive oil, salt and pepper to taste. Massage 2 to 3 minutes or until kale is softened. 5. On cookie sheets, press each biscuit to form 5-inch round. Spread about 2 teaspoons pesto on each; top with sweet potato mixture, kale and cheese.
6. Bake at 350°F 16 to 19 minutes or until edges are golden brown and cheese is melted.
1 Serving: Calories 440 (Calories from Fat 220); Total Fat 25g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 15mg; Sodium 760mg; Potassium 400mg; Total Carbohydrate 44g (Dietary Fiber 4g); Protein 9g
% Daily Value: Vitamin A 270%; Vitamin C 25%; Calcium 20%; Iron 10%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 1 Vegetable, 1/2 Medium-Fat Meat, 4 1/2 Fat
Carbohydrate Choices: 3