Sweet Potato, Brussels Sprout & Chard Sheet Pan Pizza
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One of my favorite quick lunches to make during the fall or winter is my vegetarian quesadillas with goat cheese and mozzarella. When I made them recently, I had a lot of extra filling and decided to see how it would taste on top of a pizza - and it was incredible!
This is a super quick and delicious meal to pull together for lunch or when you want an easy weeknight dinner. It's packed with fall flavors and lots of vegetables, so it's also a great dish for kids. All you need is a sheet pan and a regular oven turned up as high as it will go, no other fancy equipment! You'll sauté the vegetables for a few minutes on the stove, then add it to your room temperature pizza dough with some of the same mozzarella and goat cheese I use for the quesadilla. 10 minutes later, you'll have your new favorite pizza!
This pizza is vegetarian, and can be GF if you sub your favorite store bought gluten free pizza dough. The key with this and any other of my pizzas is to make sure your pizza dough is at room temperature for at least an hour before you shape and bake it. If you don't see dough at your store, check the freezer section!
Serves 2-4 for dinner depending on how hungry you are, and serves more if made as an appetizer!
Special Equipment
Ingredients
Directions
Remove your pizza dough from the fridge and let it sit on a flour dusted plate or cutting board for up to an hour before you bake it. Preheat your oven to 500 degrees F, or the highest temperature it will go.
15 minutes before you want to bake your pizza, prep your vegetables - peel and dice your sweet potato, dice your red onion, slice your Brussel sprouts and de-stem and chop your chard (or tuscan kale). Mince your 2 garlic cloves as well, and set them aside for later (you'll use it on the pizza separately).
Heat a skillet over medium high heat and add 2 of the tablespoons of olive oil. Once shimmering, add your sweet potato and red onion, 1/4 teaspoon of the kosher salt, and a few grinds of pepper. Cook, stirring, over medium high heat until the vegetables start to soften and brown, a few minutes.
Next add the sliced Brussels sprouts and continue to cook, stirring, until they soften, 2 more minutes. Add in the chopped chard, the remaining 1/4 teaspoon kosher salt, and a few grinds of pepper and cook until the chard is just wilted. Turn off the heat, and transfer the cooked veggie mixture to a bowl.
Rub 2 more tablespoons of olive oil over your rimmed baking sheet, and add the last two tablespoons of olive oil to a little bowl with your minced garlic you prepared earlier.
Using your hands, gently stretch out the pizza dough to fit in your rimmed baking sheet. It doesn't have to be a perfect circle. You want to stretch it until it's about 1/4 inch thick. Lay it down on the oiled baking sheet.
Using your clean hands or a pastry brush, spread the garlic and olive oil mixture all over the stretched dough, leaving a 1/2 inch border (for the crust). Top that with 3/4 cup of the shredded mozzarella (leaving 1/4 cup for later), followed by your cooked vegetables.
Scatter the crumbled goat cheese around the toppings, then add on the rest of the shredded mozzarella. Place the sheet tray in the preheated oven and bake for 8-10 minutes, until the crust is golden and the toppings are bubbly.
Remove from the oven, transfer the pizza to a cutting board with two large spatulas, slice and serve immediately!