Vegetarian Times has some of the tastiest meals within its pages. Last week I made a pizza that was mentioned by someone in an interview; it wasn't a recipe per-say, but she briefly explained the simple details of what made up her favorite pairing of sweet potatoes and kalmata olives. I took what she said and put it into practice to make this super simple, yet very flavorful pizza!
I'm sort of known for messing up recipes because I don't read the directions closely enough, or far enough ahead that I miss a step. Well, that happened once again with this one, but it all worked out in the end. The only thing I really "messed up" was that she used sweet potatoes that were either pre-baked or roasted, then peeled and sliced. I just peeled, chopped, boiled and mashed mine. Don't ask me why, haha. I also added Parmesan cheese, when she didn't use any cheese. Here's what I did:
pizza crust of your choosing (I made mine with this recipe)
1 sweet potato (peeled, boiled, and mashed or you can bake and slice it)
1 container of silken tofu
1 onion, chopped and caramelized in olive oil
kalmata olives, sliced in half
fresh or dried rosemary or thyme
Once I realized my mistake of mashing the potatoes, I just threw them into the food processor with the tofu which had to be pureed anyway. It made for a nice "sauce" if you will.
Caramelized your onions, and spread them over the crust. Top with your tofu/ sweet potato mixture. Next scatter kalmata olives on to your liking, and dust with the herb of your choice. I had some Parmesan cheese, and it made a wonderful addition to the toppings and flavor of the pizza.
Bake at 425 F for at least 10 min, or until the crust turns golden brown and the cheese is melted if using.
This was super tasty, and I kind of want it again, soon! Hoping you all have a good start to your week! I'm off to blast through some errands before zipping out the door to work.