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Pizza Bianca with Sweet Potato & Ricotta | From the Oven
(0)
35 min
Under an hour
Gurkerl Küche
Herbst auf italienische Art: Hauchdünne Süßkartoffelscheiben treffen auf cremigen Ricotta, zart schmelzenden Mozzarella und frischen Rosmarin. Mit knackigen Walnüssen und feinem Blütenhonig vollendet – herrlich knusprig direkt aus dem Backrohr!
Ingredients
Preparation method
Preparation
Take the pizza dough out of the fridge about 15 minutes before preparing. Thoroughly preheat the oven, including the baking sheet, to 220 °C top/bottom heat.
Peel the sweet potato and cut into paper-thin slices (approx. 1-2 mm) using a mandoline or a sharp knife. Cut the red onion into thin rings. Peel and finely chop the garlic. Wash the rosemary, shake dry, and finely chop the needles.
In a bowl, mix the ricotta with the chopped garlic, 1 tbsp extra virgin olive oil, fine salt, and some ground black pepper until creamy.
Chef's tip
Tip: Slice the sweet potato really paper-thin (approx. 1 mm). This ensures it cooks through perfectly in the oven and gets a wonderful roasted flavor along the edges.
For a spicy touch: If you like it hotter, sprinkle a few chilli flakes over the finished pizza.
15 min
Quick
