Harissa-spiced Sweet Potato Pizza
This fall, roast a sweet potato or two and treat yourself to this seasonal pizza. With harissa-spiked tomato sauce, toasted pine nuts and quick-pickled red onions, our spiced pie makes a great party hors d'oeuvre. (or an excellent way to use up leftovers). And did we mention it just so happens to be vegan?
Here, harissa powder, a North African smoked pepper spice blend, is mixed into our tomato base and forms the base of this pizza’s flavour profile. When making your spiced sauce, feel free to increase the amount of harissa, depending on your personal spice tolerance. (The same goes for the hot peppers.) We like serranos for their color and flavour, but you can calm things down with jalapeños or turn up the volume on the spice by substituting habaneros.
With something this punchy and flavourful around, you may never make it to the main course.This recipe appears in Taking Thanksgiving Classics for a Spin and features our Quick-Pickled Red Onions. Find more Thanksgiving recipes here.
1 hour 30 minutes
toppings for four 12” pizzas
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
4x 250-gram dough balls
For the toppings
⅔ cup (100 grams) pine nuts
1 serrano pepper, sliced
4 cloves garlic, sliced
1½ cups(100 grams) Pickled Red Onions
flat Italian parsley leaves, to garnish
For the potatoes
1 large sweet potato
2 teaspoons (10 grams) extra-virgin olive oil
1 teaspoon (5 grams) fine sea salt
For the sauce
11 ounces (320 grams) crushed tomatoes
2 teaspoons (10 grams) fine sea salt
3 teaspoons (10 grams) harissa powder
This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Preheat your home oven to 350°F (175°C). Place the pine nuts on a small cookie sheet and bake for about 5 minutes, until the nuts are fragrant and golden. Remove from the oven and let cool, then roughly chop.
Increase the temperature of your home oven to 425°F (218°C). Rub the sweet potato with olive oil and salt and roast until completely soft, about 45 minutes. Let cool, then peel and crumble the potato into small chunks.
To make the sauce, add the tomatoes, salt and harissa powder to a bowl and mix until well combined. Adjust seasoning to taste, adding more harissa if you want extra heat.
Preheat your pizza oven to 900°F (485°C). Place a dough ball on your lightly floured work surface and push the air from the center out toward the edge using your fingers. Stretch the dough out into a 12-inch round base, then lay the stretched dough over your lightly floured pizza peel or countertop.
Spread 80 grams of sauce on as the base of the pizza, then top with sliced serranos, garlic, and sweet potato chunks.
Launch the pizza in the oven and cook for 60 to 90 seconds, turning to ensure an even bake. Remove from the oven and place on a cutting board.
Garnish with pickled red onions, toasted pine nuts, and parsley.
Slice and enjoy.