Tangy-Sweet Pizza Recipe | Vegetarian Times Skip to main content

Tangy-Sweet Pizza

Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

Ingredients: 

Ingredients: 

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¼ cup sun-dried tomato pesto
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1 par-baked Gluten-Free Pizza Crust
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1½ cups cooked, sliced sweet potatoes
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½ cup thinly sliced red onion
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⅔ cup crumbled feta cheese
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2 cups baby arugula

Instructions: 

1. Preheat oven to 425°F.

2. Brush sun-dried tomato pesto over par-baked crust. Top with sweet potatoes, red onion, and feta cheese.

3. Bake 5 to 7 minutes, or until cheese begins to melt and/or toppings brown. Remove from oven, and top with arugula.

Nutrition Information: 

Calories: 
266
Protein: 
4 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
42 g
Cholesterol: 
8 mg
Sodium: 
136 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Makes 2 11-inch round pizzas or 1 large rectangular pizza

Comments on this Recipe

"A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer. " Hullo ? Is this "tasteful delight" intende for Americans only ? In any case, putting on the topping is the easy part.

is it ok to eat or cook canola (rape seed) greens?