While eating this pizza, I realized that I had kale for breakfast, lunch, and dinner today. What can I say – I love kale! Plus we’ve gotten a ton of it in our CSA shares the past few weeks. Since the husband isn’t the biggest fan, it falls on me to eat most of it – which I don’t mind.
Sweet potatoes are another fall favorite of mine. I never even thought of doing a pizza with them until I saw one on Two Peas and Their Pod last week. Since we had so much kale, I figured this would be a good time to try it out.
I have a secret about this week’s pizza. The husband actually made it. I had to work late and asked him to do some of the prep work before I got home. Well when I arrived home I was pleasantly surprised to see that he had made the pizza and it was in the oven cooking! What a great guy! He followed the directions given, except that he used more kale than it called for. He also used the last of the three precooked crusts that we bought last week.
He decided that since it was precooked, he would cook the pizza in the toaster oven instead of on the pizza stone in the oven. He cooked it for about 10 minutes at 450.
We both liked this pizza. I liked the combination of sweet potatoes and kale – something I had never tried before. Both of us agreed that the crust was better when cooked on the stone instead of in the toaster oven. It’s crispier after being cooked on the stone. I would make this again – it is a great fall pizza.