Sweet potatoes and caramelized onions top this unique pizza, finished with a bright lemony arugula salad.
BEST NIGHT OF THE WEEK.
This week, for me, it’s Wednesday—because it’s the final day of my OB/GYN rotation. I still have an oral exam Thursday and a written final Friday, but being able to wake up after sunrise on those days feels priceless.
Otherwise, my favorite night of the week is any night that’s pizza night.
It can be takeout, homemade, or a simple mash-up of fridge leftovers on a crust. Recently, I felt like making something a bit more special than my usual quick-fix pizza, so I reached for the bag of sweet potatoes that had been waiting on my counter since Thanksgiving.
I’m glad I did.
Roasted sweet potatoes pair with sweet, deeply flavored caramelized onions, a creamy Meyer lemon–infused béchamel, and a peppery arugula salad tossed in lemon vinaigrette. Those elements come together surprisingly well: the richness of the béchamel and cheese balances the sweetness of the potatoes and onions, while the lemony arugula adds a fresh, bright finish.
- 1 lb pizza dough, homemade or storebought, brought to room temperature
- 1 lb sweet potatoes
- 5 tbsp olive oil, divided
- salt and black pepper, to taste
- 1 yellow onion
- 2 tbsp all purpose flour
- 3/4 cup milk
- 1 Meyer lemon, zest and juice, divided
- 1/4 cup water
- 3 oz fontina cheese, grated
- 3 cloves garlic, thinly sliced
- 1 oz arugula
- Preheat the oven to 475°F (245°C).
- Peel the sweet potatoes and slice into 1/4-inch rounds. Toss with 1 tbsp olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast 9–10 minutes, until lightly browned and crisp at the edges. Remove and let cool.
- While the potatoes roast, peel and thinly slice the onion. In a large skillet, heat 2 tbsp olive oil over medium. Add the onion and cook, stirring occasionally, about 8–10 minutes, until softened and lightly browned. Season with salt and pepper, then remove from heat and wipe out the pan.
- In the same skillet, heat the remaining 2 tbsp olive oil over medium-high. Add the flour and cook, stirring constantly, 1–2 minutes until golden. Gradually whisk in the milk, lemon zest, and 1/4 cup water. Cook 2–4 minutes, stirring, until the sauce thickens. Remove from heat and stir in the juice of half the lemon. Season to taste with salt and pepper.
- On a greased pizza pan, spread the dough to about 1/4-inch thickness. Spread the lemon béchamel over the dough, then arrange the roasted sweet potato slices in an even layer. Top with the caramelized onion, sliced garlic, and all but 2 tbsp of the grated fontina. Bake 12–14 minutes, rotating once, until the cheese melts and the crust is golden and crisp. Remove and let rest briefly.
- Toss the arugula with the remaining cheese, the remaining lemon juice, a drizzle of olive oil, and salt and pepper. Top the warm pizza with the arugula salad and serve immediately.
Disclosure: This post was sponsored by a brand mentioned in the original recipe. As always, the opinions expressed are my own.