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Pizza with Sweet Potato and Onion
Pizza with Sweet Potato and Onion

Pizza with Sweet Potato and Onion

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Cook Minutes 1 Hr 5 Min
Prep : 20 Min Cook: 45 Min
Your family might be surprised that you made the dough for this sweet-potato topped pizza from scratch. But we knew you could do it all along!
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1/2 tsp. salt
3/4 cup lukewarm water (105°F to 115°F)
2 tsp. honey
2 tsp. oil
1 pkt. (8 g) quick-rise instant yeast
2 Tbsp. Kraft Zesty Italian Dressing
1 small sweet potato, cut into thin strips
1 small Vidalia onion, thinly sliced
1/4 cup Kraft Rancher's Choice Dressing
3 Tbsp. Kraft 100% Parmesan Grated Cheese
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
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Step 1
Heat oven to 450ºF.
Step 2
Process flour and salt in food processor, pulsing just until blended. Mix water, honey, oil and yeast. Add to flour mixture; process 1 to 1-1/2 min. or until dough forms ball. Transfer to lightly floured surface; knead once or twice. Place in bowl sprayed with cooking spray; cover with clean kitchen towel. Let rise in warm place 30 min. or until doubled in volume.
Step 3
Meanwhile, heat Italian dressing in medium skillet on medium-high heat. Add sweet potatoes and onions; cook and stir 4 min. or until onions just begin to soften.
Step 4
Roll dough on lightly floured surface to 12-inch circle; place in 12-inch deep dish pizza pan sprayed with cooking spray. Spread with ranch dressing. Top with cheeses and vegetable mixture.
Step 5
Bake 15 min or until shredded cheese is melted and crust is golden brown.
Kraft Kitchen Tips!
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Tip
If dough is sticky when mixing in food processor, add up to an additional 1/4 cup flour, 1 Tbsp. at a time, through the feed tube.
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How to Activate Yeast
Use an instant read thermometer to check the temperature of water or other liquids that are added to yeast when baking breads, rolls and coffee cakes. The proper temperature ensures that the yeast is activated but not killed. If the yeast is dissolved separately, the liquid temperature should be 105° to 115°F. When the yeast is combined with dry ingredients first, the liquid's temperature should be 120° to 130°F.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 560 mg
23 %
Carbohydrate 40 g
Fibre 2 g
Sugars 4 g
Protein 12 g
Vitamin A
25 %
Vitamin C
10 %
Calcium
15 %
Iron
15 %
Servings
6 servings, 1 piece (134 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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