Day 39-Sweet Potato and Mushroom Pizza

Sometimes I want fresh cooked food, but do not feel like dirtying a bunch of dishes for just myself. So, here is a new recipe that is quick and easy, and you only have use one sauté pan (assuming you have a pan that can go from stove top to the oven.). It is a little on the spicy side, but I can handle heat, so ease up on the red pepper flakes if you are a sensitive one.

Mushroom and Sweet Potato Pizza

Ingredients:

  • 2 Pieces of Naan (flat bread)
  • 2 Tablespoons Olive Oil
  • 2 Medium Sweet Potatoes (cooked, cut and sliced into 1/4″ slices)*
  • 2 Portobello mushrooms (Slices into 1/4″ pieces)
  • 4 cloves of garlic (minced or chopped, it does not matter)
  • 1 Tablespoon red pepper flakes
  • 1/4 cup Mozzarella (shredded or sliced)
  • Handful of parsley (or any herb), chopped
  • Sea Salt and Pepper for seasoning

Directions:

  1. Pour 1 tablespoon of olive oil in sauté pan, heat and cook mushrooms until tender and brown. I salt and pepper the mushrooms while sautéing.
    Remove mushrooms from pan (I put them back on the cutting board).
  2. Pour last tablespoon of olive oil in pan, heat and sweet potatoes. Season potatoes with salt and pepper. Cook potatoes until a little crispy on both sides, about 3 minutes on each side. Remove from pan and set aside.  Turn heat to lowest setting.
  3. With the left over oil still heating, add garlic and red pepper flakes, and let them simmer for 2-3 minutes.
  4. While garlic is toasting, assemble the pizza by placing the mushrooms and sweet potatoes on the naan.
  5. Pour oil with garlic and peppers over the pizza.
  6. Add the mozzarella.
  7. Sprinkle parsley over pizza.
  8. Put pizza back in sauté pan and place in the oven on 350 degrees for about ten minutes. You can pre-heat if you want to; I did not because everything on the pizza is already cooked.

**Note: I cook the sweet potato for about 5 minutes in the microwave; let cool for about two minutes and then slice. I also leave the skins on.

Enjoy!

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