Sweet Potato, Chorizo and Pepper Pizza

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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
  1. Prepare the pizza crust and let rise.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. 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).
  6. Spread the sweet potato over the crust and sprinkle the drained chorizo over the sweet potato.
  7. Add black beans on top of the sausage, then add the pepper mixture over all.
  8. Cover the vegetables with a generous amount of cheese.
  9. Bake the pizza for 15-20 minutes.
  10. 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
  1. Dissolve the yeast in the warm water and let sit for 5 minutes until completely dissolved and a bit foamy.
  2. In the bowl of a standing mixer (w/dough hook attached), combine flour, salt and olive oil.
  3. While mixer is running on low/med low, add yeast water to the flour in a stream.
  4. Allow mixer to knead dough for about 4 min.
  5. Cover bowl with a towel or plastic wrap and let stand in a warm place for 1.5 hours or until doubled in bulk.
  6. 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.
  7. Shape and make your pizzas according to the recipe directions.
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Spiced Sweet Potato Biscuits

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This is one of my favorite holiday recipes. We had these biscuits again this Thanksgiving, and they are marvelous! The recipe comes from Monticello, home of Thomas Jefferson, where I was lucky enough to intern in graduate school. I’ve altered the recipe a bit, replacing lard with butter (you’re welcome) and increasing the spices. They are sweet, spicy and moist, with enough flakiness that they are a true biscuit and not a roll. Great with ham or with soup!

This recipe makes a LOT of biscuits. If you don’t want quite that many, you can freeze the uncooked biscuits for later and just pop them onto a baking sheet and bake for 20-25 minutes at 400 degrees. Or you can just halve the recipe!

Spiced Sweet Potato Biscuits (makes about 3 dozen biscuits)

  • 5 c. unbleached flour
  • 1 c. packed light brown sugar
  • 2 tbsp. baking powder
  • 1 Tbsp. ground cinnamon
  • 1 tsp. salt
  • 2 1/2 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1 c. solid very cold butter, cut into small cubes
  • 2 c. roasted, mashed and cooled sweet potato
  • 1 c. heavy cream
  • 1/2 c. chopped pecans

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Combine well.
3. Cut in the butter with two knives or with your fingers, until crumbly.
4. In a separate bowl, combine the sweet potato, cream and pecans.
5. Make a well in the center of the dry ingredients and add the potato mixture. Stir with a wooden spoon to combine.
6. Turn dough onto a lightly floured surface and roll or pat dough to about 2″ thick.
7. Cut biscuits with a 2″ cutter and place biscuits about 1″ apart on an ungreased baking sheet.
8. Bake for 10-15 minutes until golden brown.
9. Serve warm to happy guests!

Lentils, Sweet Potatoes and Spinach in Pumpkin Curry

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We’ve received a lovely dose of frigid weather this week, and it has us craving hearty, hot meals. This dish is perfect cold weather comfort food–hot, hearty, nourishing and healthy. I wouldn’t normally associate a vegan stew with stick-to-your-ribs winter fare, but this fits the bill and is on our list of make again meals. The combination of pumpkin, spices and coconut milk makes a rich base for red lentils, flavorful sweet potatoes and fresh spinach. You could thin this out a bit and serve it as a soup, but we prefer it thick like a stew. You could also substitute butternut squash for the sweet potatoes and chard or kale for the spinach. Don’t let the long list of ingredients keep you from trying this. Most of the list is spices and the whole dish comes together very easily in one pan!

A note about red lentils: Red lentils are smaller than other varieties and will dissolve into a sauce if cooked for long periods of time. If you use a larger, thicker variety of lentil, adjust your cooking time accordingly.

Lentils, Sweet Potatoes and Spinach in Pumpkin Curry (serves 4)

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1 small can tomato paste
  • 1 tablespoon garam masala
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground, black pepper
  • 2 tablespoons coconut oil
  • 1 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2″ piece of ginger, peeled and minced
  • 2 sweet potatoes, peeled and cut into 1″ cubes
  • 1 cup dried, red lentils
  • 4 cups fresh spinach, washed and trimmed of stems
  1. Mix the first 10 ingredients together in a bowl and set aside.
  2. In a deep skillet, heat the coconut oil over medium heat. Add the onions and sauté until soft and translucent, about 4 minutes.
  3. Add the garlic and ginger and sauté 1 minute.
  4. Add the sweet potatoes to the pan and stir well, coating the potatoes with the oil.
  5. Pour the pumpkin curry mixture over the potatoes, stir well and reduce heat to medium low. If the sauce is too thick, add 1/2 cup water and stir.
  6. Cover the pan and simmer the potatoes for 10 minutes, stirring frequently and adding water if needed to keep the sauce from sticking.
  7. Add the lentils, cover and cook 15 minutes, stirring frequently.
  8. Add the spinach and cook another 5 minutes or until the lentils are soft, but not dissolved, and spinach is wilted.
  9. Check for seasoning and adjust as necessary for your palate.
  10. Serve immediately.
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