Last week I was in
While walking around, the pizza stone collection caught my eye. I have wanted one of those for a long time (even asked for one for Christmas....*ahem*), and the $14.99 price tag seemed reasonable. With my $500 visa gift card from the race last week, sure I earned myself a little reward? I decided yes, it was worth it, and purchased that too!
I spent the next day wondering what delicious pizza I would make first. I had one rule to myself, you must use up what you have. Suddenly I had a wonderful idea, how about using the pulled pork I had made the day before? What else have I seen pulled pork with on Pinterest lately? Sweet potato! Yes! And then it began.....and here was my masterpiece.
I was absolutely blown away by how well the pizza stone works.....especially in contrast to the back of a baking sheet, which is what I had been using! It was so crispy on the bottom, and perfectly cooked, not to mention it could be in a round shape as opposed to a rectangle. The toppings were wonderful together; the tangy BBQ sauce, the tender, flavorful sweet potato, contrasting with the delicious gooey cheese. It was perfect, and exactly what I was looking for. If you do not have a pizza stone, I would definitely recommend it, money well spent, I really have been missing out.
Pulled Pork and Sweet Potato Honey Wheat Pizza
Preparation time: 10 minutes
Cooking time: 20 minutes
½ honey wheat pizza dough (using THIS recipe)
1 small sweet potato, peeled, and cut into chunks
1 tbsp oil
½ tsp garlic salt
½ tsp pepper
3 medium mushrooms, cut into slices
1/3 cup tomato paste
1 ½ cups cheese of choice (I used a mixture of cheddar and mozzarella)
½ cup pulled pork of choice (I used leftovers from THIS recipe, but used about 2/3 BBQ sauce recommended)
1 cup spinach
¼ cup red onion
1 tsp oregano
Place the pizza stone in the oven as it heats up to 400 degrees.
Spread the sweet potato on a baking tray, cover with the oil, garlic salt, and pepper, stir to distribute and coat. Place in the oven for 10 minutes, remove, and flip the potatoes. Place back in the oven for another 5 minutes.
Meanwhile, roll out the pizza dough on a flat surface with a little flour, stretch it with your hands a little if needed.
Remove the baking sheet, and add the mushrooms to the potatoes, mix around to ensure the potatoes are not sticking. Place back in the oven for another 5 minutes, and remove once the potatoes are tender (on the inside), and mushrooms are roasted.
At the same time, place the pizza dough onto the stone, poking a few fork holes on the dough to let air out, and leave to cook for 7-10 minutes.
Remove the pizza from the oven, and spread the pizza sauce onto the dough. Sprinkle with 2/3 of the cheese and place the pulled pork, sweet potato, mushroom, spinach, and onion on top. Cover with the remaining cheese and oregano.
Place back in the oven for another 5-10 minutes, until the cheese is bubbling and the crust is starting to brown. Remove, and serve with a spinach side salad.
Per2 slice serving (6 slices per pizza)
483 calories, 16g fat, 1111mg sodium, 62g carbohydrates, 9g fiber, 21g protein
Do you get excited as I do about being in the kitchen department at the store? What else do you use your pizza stone for (if you have one)? What is your favorite pizza?
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