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Individual Sweetpotato Breakfast Pizzas

Adapted from Healthy Food for Living blog, Finalist in 2012 No More ‘Mallows Contest

Recipe

Servings 4
Calories 740 kcal

Ingredients
  

  • 4 medium sweetpotatoes about 2 pounds
  • 1 tablespoon plus 1 teaspoon olive oil divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • All-purpose flour for rolling out dough
  • 1 pound whole wheat pizza dough at room temperature, divided into 4 equal portions (4 oz each)
  • 1 cup freshly-shredded Gouda cheese
  • 4 large eggs
  • 1/4 cup diced chives

Instructions
 

  • Preheat oven to 400° Place one pound sweetpotatoes directly on the rack and bake until very soft, about 1 hour. Remove from oven and let cool for 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.
  • Increase oven heat to 450° Peel remaining sweetpotatoes and cut into 1/2-inch dice. Toss 2 cups of the diced sweetpotatoes with 1 tablespoon of the olive oil, the garlic powder, onion powder, paprika, cayenne, and salt and pepper to taste; place in an even layer on a baking sheet. Roast, stirring halfway, until softened but not yet crisp, about 15-20 minutes. Remove from oven.
  • Lightly flour a clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches in diameter).
  • With remaining 1 teaspoon oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.
  • Spread pureed sweetpotato over the surface of each dough round, about 1/4 cup each, leaving about a 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup of the roasted sweetpotato cubes, leaving an open space in the center of the pizza.
  • Carefully crack one egg into the center of the sweetpotato cubes on each pizza; bake for 8 minutes. Carefully remove the baking sheet from underneath the pizzas, and continue to cook directly on the oven rack until the crusts are golden brown on the bottom, the cheese is melted, and the egg whites are fully set, about 2-4 additional minutes. Carefully remove pizzas from oven. Season to taste with salt and pepper; top each pizza with 1 tablespoon diced chives.

Notes

Number of servings (yield): 4 individual pizzas 
Nutrition Facts
Individual Sweetpotato Breakfast Pizzas
Serving Size
 
1
Amount per Serving
Calories
740
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
231
mg
77
%
Sodium
 
1149
mg
50
%
Potassium
 
907
mg
26
%
Carbohydrates
 
95
g
32
%
Fiber
 
11
g
46
%
Sugar
 
11
g
12
%
Protein
 
32
g
64
%
Vitamin A
 
32778
IU
656
%
Vitamin C
 
7
mg
8
%
Calcium
 
510
mg
51
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
84
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 740kcalCarbohydrates: 95gProtein: 32gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 231mgSodium: 1149mgPotassium: 907mgFiber: 11gSugar: 11gVitamin A: 32778IUVitamin C: 7mgCalcium: 510mgIron: 2mgNet Carbohydrates: 84g