During our brief stay in Chicago, Kurt and I stopped in Baker & Nosh for lunch. We split a couple flat bread pizzas and were really impressed with a sweet potato one. This was my first attempt recreating it, so there will be tweaks in the future, but it was still really good!
1/2 red onion
1 can sweet potato puree
part skim ricotta cheese
1 tube pillsbury pizza dough (I never said this was gourmet)
salt, pepper, random spices
2 tablespoons balsamic vinegar
Slice the onion into long, thin slivers and toss in a pan on medium low with some olive oil. You want to cook these forever so they get good and caramelized. Once they are soft and brown a little, add a few swigs of balsamic vinegar and a splash of water to the pan. Cook them even longer until the liquid is pretty much evaporated. Empty the sweet potato in a bowl and mix in lots of salt, pepper, and any spices that strike your fancy. Roll out the pizza dough on a greased cookie sheet and spread the sweet potato on top, leaving space at the edge for a crust (we all know the crust is the best part of a pizza). Sprinkle the caramelized onions around evenly. Finish off with several dollops of ricotta cheese on top (you can go for a grid like me or a random pattern). Bake according to the pizza dough directions. Enjoy!
Tweaks: The sweet potato was a little soupy, so I would either use less puree or mash my own sweet potato, so the result is more firm. Also, go for more onion. They cook down a lot and give the pizza a lot of flavor. Keep some breath mints on hand! :)