It’s fall, y’all. Time to break out the boots, cozy sweaters and the fall recipe book! This recipe includes one of my favorite fall flavor combinations–locally made bulk chorizo sausage and roasted sweet potatoes. We buy our bulk chorizo from Mae Farm, a local farm that raises pigs in the highest ethical standards, with lots of room to roam and be pigs. Their chorizo is pretty phenomenal and I can’t wait for fall so we can make this pizza again! By the way, this same combination of flavors works great in a quesadilla as well! If you are feeding people who aren’t fans of spice, you can leave out the chili in adobo sauce.
This pizza is a knife and fork pizza. Or at least a two napkin pizza. It is chock full of late summer/early fall goodness, like roasted sweet potato, sweet onions, locally made chorizo sausage, and colorful, fresh bell peppers. This pizza is a meal In itself. I had originally planned to have a salad with dinner, but once I saw how huge the pizza was, I decided to save the salad for another night!
Pizza is one of those incredibly versatile meals that can make the most of whatever you have in the pantry or refrigerator. I’m including my whole wheat crust recipe because it is filling and higher in protein and fiber. You could replace it with whatever crust you like, though. I’m definitely going to make this again during football season!
Sweet Potato, Chorizo and Pepper Pizza (makes 4-6 serving)
- 1 recipe whole wheat pizza crust (see below)
- 1 large sweet potato, roasted, with flesh removed from skin (compost the skin)
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 bell peppers (I used 1 each of red, yellow and green), washed, seeded and chopped
- 3 chipotle peppers in adobo sauce (optional)
- 1 lb. chorizo bulk chorizo sausage
- 1 cup canned organic black beans
- 2 cups shredded Mexican blend cheese
- Prepare the pizza crust and let rise.
- Preheat oven to 400 degrees.
- In a 12″ skillet, brown the chorizo sausage over medium heat. Place a strainer over a thick layer of paper towel and pour sausage and drippings into the strainer and set aside.
- Return the skillet to the heat, and add the olive oil, onion, garlic and peppers. Stir together and cook over medium heat for about 15 minutes or until all the vegetables are soft and there is no liquid in the pan. Remove pan from heat.
- On a lightly greased or flour dusted baking sheet, stretch dough out to make your pizza shape (I prefer square pizzas, but that’s me).
- Spread the sweet potato over the crust and sprinkle the drained chorizo over the sweet potato.
- Add black beans on top of the sausage, then add the pepper mixture over all.
- Cover the vegetables with a generous amount of cheese.
- Bake the pizza for 15-20 minutes.
- Cut and serve immediately.
Whole Wheat Pizza Dough (makes 2 rounds of dough)
- 1 pckg. yeast
- 1 3/4 c. warm water
- 4 c. whole wheat all-purpose flour
- 2 tsp. Kosher salt
- 2 Tbsp. olive oil
- Dissolve the yeast in the warm water and let sit for 5 minutes until completely dissolved and a bit foamy.
- In the bowl of a standing mixer (w/dough hook attached), combine flour, salt and olive oil.
- While mixer is running on low/med low, add yeast water to the flour in a stream.
- Allow mixer to knead dough for about 4 min.
- Cover bowl with a towel or plastic wrap and let stand in a warm place for 1.5 hours or until doubled in bulk.
- Punch down dough and divide into two pieces (we divided it into 3). Each ball will make a pizza. You can freeze half for another time or let each dough ball stand covered for 20 minutes.
- Shape and make your pizzas according to the recipe directions.