This recipe was accidental because I needed to use up some mushrooms I sautéed for a cooking class, and I figured a pizza couldn’t hurt! The crust was adapted from a recipe by Megan Elizabeth that I saw a while back, and the toppings are what I had in the fridge at the time. Let me know what you think!
Ingredients
Crust
- 2 whole grain tortillas (I prefer Ezekiel sprouted grain tortillas #holybread)
- 1-2 medium sweet potatoes, baked of steamed
Toppings
- ½ cup tomato sauce or any other sauce you prefer
- Red onion, sliced
- Red bell pepper, sliced
- Cherry tomatoes, sliced
- Mushrooms (optional)
- 1-2 Tbsp. balsamic vinegar
- ¼ cup shallots, chopped finely
- Basil and chives, chopped for garnish
Method
- Preheat the oven to 400°F
- Mash the sweet potato with a fork (if baked, remove skin first)
- Spread sweet potato over one tortilla
- Place the second tortilla over the sweet potato
- Spread the sauce over the top of the pizza
- For the mushrooms, heat a skillet on the stove to medium-high heat
- Place in shallots
- Cook shallots until slightly brown
- Add in mushrooms and let their liquid release from them
- Deglaze pan with balsamic vinegar
- Take off heat and add on top of pizza
- Add other toppings
- Bake on parchment paper for 10-15 minutes until crust is crispy and toppings are dehydrated
- Take pizza out of oven and slice into pieces
- Garnish with basil and chives
- Enjoy!