Tony Gemignani
World-champion Pizzaiolo and Pizza Restaurateur
Each October and November, one of my favorite recipes incorporates sweet potatoes to give my menu a Fall flavor. Check it out.
Sweet Potato Pie
Sweet Potato Pie
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 12-ounce dough ball
- 3 medium to large sweet potatoes
- 3 strips of bacon
- 2 tablespoons (30 grams) heavy cream
- 2 tablespoons (27 grams/1 ounce) unsalted butter, room temperature
- 2 tablespoons (27 grams) dark brown sugar
- Canola oil for deep-frying
- 6 ounces (170 grams) whole milk mozzarella, shredded
- Canola oil for deep-frying
- 2 large leaves Tuscan Kale, washed and dried, ribs removed
- Salt
- Dark brown sugar
- 2 to 3 tablespoons mascarpone
- Fine sea salt and freshly ground black pepper
- Maple syrup
Instructions
- Heat a medium frying pan over medium-high heat.
- Add the bacon and sauté, stirring often, for about 4 minutes until the bacon is cooked about halfway. Set the pan aside.
- Set your oven at 500 F.
- Wrap your sweet potatoes in foil and place onto a cooking sheet or half sheet pan. Place it into the oven for 45 minutes or until soft.
- Carefully remove the foil and the skin from the potatoes and lightly mash in a bowl.
- Add the cream, butter, sugar, two pinches of salt and blend with a hand blender until smooth. Reserve 5 ounces of the mix and place the rest in a pastry bag. Set aside.
- Heat 2-inches of canola oil in a high-sided (at least 6-inches deep) pot or in a commercial fryer to 350 F.
- Put a cooling rack over a baking sheet.
- Cut the kale into 1to 2 inch pieces.
- Just before making the pizza, add the kale to the oil.
- Work in batches, not overcrowding the oil. You’ll see oil bubbling around the kale; when the bubbles subside the kale will be crisp, about 1 minute.
- Drain the kale on the cooling rack then lightly season with salt and pepper. Keep in a warm spot.
- Dust the work surface with a 50/50 flour-semolina mixture.
- Move the dough to the surface.
- Dust the top as needed and open the dough to a 13-inch round with a slightly raised edge.
- Move the pizza to a peel.
- Spread 5 ounces of the potato puree over the crust leaving a ½-inch border.
- Add the bacon.
- Mound the cheese in the center and spread it evenly over the surface, leaving a ¾-inch border.
- Place your pizza into your oven, and cook until golden brown.
- Transfer the pizza to a cutting board and cut into 6 pieces.
- Sprinkle with a light dusting of brown sugar.
- Scatter the kale over the top and spoon dollops of the mascarpone and the remaining potato in dollops on the pizza.
- Season, to taste, with salt and pepper and finish with a light drizzle of maple syrup.
