Sweet tea and 70 degrees. Shorts. Sunshine for the seedlings. Listening to Ira Glass get super mad.
Dinner parties and St. Patrick’s Day recovery.
And best of all, sitting on the porch for the first time in months.
Hello, Spring. I’ve missed you.
I had my first deep dish pizza in Berkeley. It changed my entire pizza-world-view. Long gone are the days of thin crust. Welcome to the time of sweet corn.
I never liked tomato sauce. Sage and sweet potato have replaced the red stuff for this pizza. It’s not weird. It’s still a pizza.
Two pieces are better than one.
Deep Dish Pizza with Sweet Potato Sauce
For the pizza:
1 large sweet potato
1 tablespoon milk
Bunch of sage, coarsely chopped
1 small onion, sliced
1 zucchini, sliced
1 cup frozen sweet corn, thawed
1 cup mozarella cheese, shredded
1/4 cup parmesan cheese, grated
Preheat the oven to 400 degrees Fahrenheit.
Prepare the dough by rolling it out and placing in a 9-inch pie dish. Fill with dried beans and bake for about 10 minutes. This is called “blind” baking, which will prevent the heavy pizza filling from weighing down the crust.
Stab the sweet potato with a fork and microwave for about 10 minutes, or until very soft. Let cool slightly and peel the skin off. Add the milk and mash until smooth.
Sauté the onions and sage in butter until the onion is just turning translucent.
Add the onions and sage to the sweet potato along with the sweet corn. Mix until evenly distributed.
Line the bottom of the pie crust with the mozzarella cheese. Scoop in the sweet potato mixture and spread evenly. Top with sliced zucchini and sprinkle with parmesan cheese.
Bake uncovered for about 15-20 minutes, until the cheese is fully melted and zucchini is slightly browned.
Makes 6 massive slices. Should feed three people.