Sweet Potato, Spanish Onion & Goat's Cheese Pizza
Prep:  1 hrs 5 mins (Incl. 30mins Rest)
Cook:  20 mins
Makes:  4 pizzas
Serves:  4
Average: 3.8 (5 votes)
Difficulty:
Cuisine:
Saved:
Italian
115
Recipe by: Breville
Made with the Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
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Sweet Potato, Spanish Onion & Goat's Cheese Pizza
Ingredients:
PIZZA DOUGH
SWEET POTATO, SPANISH ONION & GOATS CHEESE PIZZA
Method:
PIZZA DOUGH
  1. Combine yeast, and water in a small bowl, stir until dissolved
  2. Place flour and salt in a mix master bowl fitted with a dough hook. Add yeast mixture and mix on low speed until dough is smooth
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
SWEET POTATO, SPANISH ONION & GOATS CHEESE PIZZA
  1. Heat 1 tablespoon oil in a frying pan and add onion. Saute for 3-4 minutes or until soft. Season with salt. Set aside
  2. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
  3. Divide dough into four balls. Roll out one piece of pizza dough to form a 24-26cm disc and place onto pizza tray. Prick base with a fork or pizza docker
  4. Divide ingredients into four. Spoon a quarter of the cooked onion over pizza base and top with a quarter of the sweet potato, prosciutto, goats cheese and thyme leaves. Season with salt and drizzle with olive oil
  5. When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven and garnish with extra thyme leaves. Cut into wedges and serve immediately
  6. Repeat with remaining dough and toppings
Recipe by Justin North
Justin North

Renowned for his fine dining flair, Justin is no stranger to awards. He was named GQ Chef of the Year in 2010, and Bécasse, his previous restaurant, had held on to its two coveted Chef's Hats from 2003–2011. Bécasse was also named Best European Restaurant in Australia in 2009.

Justin is passionate about "ethical eating" and sustainable produce, is the author of 3 books and his TV credits include guest spots on Masterchef Australia and Nine's Today Show.

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