Ingredients
No-Knead Pizza Dough
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1 2/3 cups lukewarm water (400 grams)
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1 teaspoon active dry yeast
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4 1/3 cups all-purpose flour
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2 teaspoons kosher salt
Sweet Potato Spread
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2 1/2 cups mashed orange-fleshed sweet potato (from about 3 sweet potatoes)
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/3 cup olive oil
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1 rounded tablespoon minced rosemary
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1 lemon, zested and juiced
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1 cup freshly grated Parmigiano Reggiano cheese
To Assemble Pizza
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12 ounces bacon, cut into 1-inch pieces
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2 tablespoons olive oil, to grease pan
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6 ounces mozzarella cheese, grated
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2 ounces fontina cheese, grated
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1/3 cup freshly grated Parmigiano Reggiano cheese
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2 jalapeno peppers, seeded and thinly sliced
Directions
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For dough, mix yeast and water and let stand for 10 minutes. Add flour and salt, and stir with a wooden spoon for 2 minutes to form a soft, sticky dough. Scrape down sides of bowl, cover, and let rise in a cool spot until doubled in size, 8 to 12 hours.
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Use a wet hand to deflate and de-gas the dough, and form into a ball. Cover and store in the refrigerator until needed.
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Preheat the oven to 400 degrees F (200 degrees C). Pierce sweet potatoes with a knife and place on a baking sheet.
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Roast in the preheated oven until soft, about 1 hour. Let cool until cool enough to handle, about 10 minutes.
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Scoop sweet potato flesh into a bowl—you will need about 2 1/2 cups. Add salt, black pepper, cayenne, olive oil, rosemary, lemon zest, and lemon juice, and mash until smooth. Stir in Parmigiano Reggiano, and taste for seasoning. Set aside.
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Preheat the oven to 450 degrees F (235 degrees C).
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Add bacon to a cold, dry, nonstick skillet. Place over medium-high heat, and cook, separating bacon pieces with tongs, until almost crisp, 7 to 10 minutes. Transfer to a plate lined with paper towels; set aside.
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To assemble pizza, pour olive oil on a sheet pan and spread over evenly; place on dough, and use oiled hands to press out to the edges. If dough is very elastic, let dough rest and relax for a few minutes, then continue to stretch. Repeat this process as needed to stretch dough to cover the pan.
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Dollop sweet potato mixture onto dough; Spread a thin layer over crust with the back of a spoon. Top evenly with mozzarella, bacon, fontina, and jalapenos. Finish with another dusting of Parmigiano Reggiano.
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Bake in the preheated oven until crust is golden, and cheese is browned, 30 to 35 minutes. Remove from oven; cool in the pan for 5 to 10 minutes. Transfer to a board and slice with a pizza cutter.
![sheet pan pizza with sweet potato, bacon, and jalapeno, sliced, on a wood cutting board]()
John Mitzewich
Chef's Note
If your pizza is browned on top, but the bottom needs more color. Place pizza back on sheet pan, and place over a stove burner set to medium-high heat. Let the bottom crust toast for a minute, constantly moving the pan around so that it heats evenly.
Nutrition Facts (per serving)
| 619 | Calories |
| 32g | Fat |
| 55g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 619 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 11g | 55% |
| Cholesterol 65mg | 22% |
| Sodium 1444mg | 63% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| Protein 27g | 55% |
| Vitamin C 20mg | 23% |
| Calcium 269mg | 21% |
| Iron 4mg | 20% |
| Potassium 497mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
