Individual spinach artichoke pizzas are easy enough to be the perfect weeknight pizza: fast, full of veggies, and topped with plenty of cheese!

Spinach Artichoke Pizza with Sweet Potato Crust

Ahh, the end of August. For many people that means it’s time to go back to school. For me, it usually means a little bit of a slow down in work – my clients and coworkers are on vacation, spending time with family, and just trying to soak up the last couple days of summer. A necessary reprieve before the end of the year rush hits. I’ve been packing everything I can into this past month, including hosting friends, checking out my favorite Chicago events, and just generally trying to be outside.

That also means I’ve been cooking less, so when I do make something, it has to fit into my summer schedule, and this sweet potato pizza fit the bill perfectly. First of all, it’s marginally healthier than regular pizza (think of all those vitamins in the sweet potato!), and second of all it’s super easy to make. Listen up, and I may just convert you to a potato-pizza eater.

Individual spinach artichoke pizzas are easy enough to be the perfect weeknight pizza: fast, full of veggies, and topped with plenty of cheese!

For something a little bit different from your traditional pizza crust, this sweet potato crust really does the trick. It’s flavorful without needing a laundry-list of ingredients, and takes about 5 minutes to prepare. I’ll thank Pinch of Yum for the recipe, and only credit the toppings to my brain. Here’s the key – you do need a food processor, but if you’ve got one, it’s a cinch to prepare. Just throw your uncooked sweet potato and some oats into the processor, grind them up, add an egg and some spices, and you’ve got your crust.

While the crust bakes, you can cut up the veggies for your pizza and prepare your toppings. Then pop your pizza back in the oven for a few more minutes to melt the cheese, and you’re done. SO easy!

Individual spinach artichoke pizzas are easy enough to be the perfect weeknight pizza: fast, full of veggies, and topped with plenty of cheese!

I made mine into individual pizzas, because they’re much cuter that way, and it’s a well-known fact that cute things taste better. However, you could do one big pizza if you wanted to. As long as you make sure the crust is nice and crispy before adding your toppings, you should be able to pick up the pizza, but a fork and knife are recommended just in case. Particularly if you go a little overboard on the cheese (which I highly recommend).

Speaking of cheese, let’s talk toppings! As long as you keep them savory and not super heavy, feel free to experiment. The first time I made this I topped it with beets, burrata, and arugula. Tasty, but I felt there was too much sweet with both the beets and sweet potatoes. The salty/ tangy combination of artichokes, pesto, and cheeses were the perfect complement for the flavorful crust. I used pesto as the “sauce” on this pizza (try this pesto, or your favorite store-bought or homemade version), and liked the balance with the more earthy crust flavor. Try this with grilled chicken and cheese, or maybe even some roasted veggies.

Individual spinach artichoke pizzas are easy enough to be the perfect weeknight pizza: fast, full of veggies, and topped with plenty of cheese!

^You know when your toppings are falling off the pizza, it’s a good sign.

Spinach Artichoke Pizza with Sweet Potato Crust

Time: 1 hour
Yield: 2 individual pizzas
Adapted from: 3 Ingredient Sweet Potato Crust

Ingredients:

Crust:

1 medium sweet potato, peeled and cut into chunks

2/3 cup rolled oats

1 egg

1/2 teaspoon salt

Pinch of garlic powder

1 tablespoon olive oil

Toppings:

1/4 cup pesto

1/2 cup chopped spinach

1/2 cup chopped artichoke hearts (drain and chop canned artichokes)

1/4 cup shredded mozzarella (or ~1/4 of a fresh mozzarella ball, torn into pieces)

1/4 cup shredded Parmesan cheese

Directions:

Make the Pizza Crust:

Line a baking sheet with parchment paper, and preheat oven to 400 degrees. In a food processor, pulse sweet potato and oats until the mixture resembles coarse crumbs. Add egg, salt, and garlic powder, and pulse until combined. On parchment lined baking sheet, divide dough to form dough into two circles (or leave as larger one). Flatten until crust is 1/4 to 1/2 inch thick.

Bake for 25-30 minutes. Make sure the top of the crust feels dry to the touch. Carefully flip the pizza over, and remove the parchment paper by peeling it back slowly. Brush the pizza with olive oil and bake another 5-10 minutes.

Add your toppings:

Once crispy, and the edges look a little browned, remove from the oven and spread with pesto, then add spinach, artichokes and cheeses. Bake for another 10 minutes, or until cheese is melted.