Sweet Potato, Onion and Goat Cheese Pizza

Breville Test Kitchen

Sweet Potato, Onion and Goat Cheese Pizza

Name: Sweet Potato, Onion and Goat Cheese Pizza
Cook time: 2100 s
Total time: 8400 s
Yield: Makes 3
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 2 tsp granulated sugar; 2 tsp flaky sea salt; 1 tbsp olive oil; 1 cup (8 fl oz) lukewarm water - approximately; 1 small red onion - halved, thinly sliced; 1 (13¼ oz) medium sweet potato - peeled, thinly sliced with a mandolin; 3 tbsp olive oil - divided, plus extra to serve; 2 tbsp fresh thyme leaves - plus extra to serve; Flaky sea salt - to season; Freshly ground black pepper - to season; 8½ oz thinly sliced pancetta - torn; 5¼ oz goat cheese - crumbled; Crushed red pepper flakes - optional

Sweet meets tangy with clouds of soft creamy goats cheese - an elegant little number that’ll have your taste buds doing a double take. Watch through the viewing window as the Crispy Crust™ Pizza Maker brings your creation alive.

the Crispy Crust™ Pizza Maker

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2 hrs 20 mins total time

35 mins active time

Easy

Makes 3

Ingredients

Measurements:

For the dough

3⅓ cups (17½ oz) bread flour
2 tsp instant dried yeast
2 tsp granulated sugar
2 tsp flaky sea salt
1 tbsp olive oil
1 cup (8 fl oz) lukewarm water
approximately

For the topping

1 small red onion
halved, thinly sliced
1 (13¼ oz) medium sweet potato
peeled, thinly sliced with a mandolin
3 tbsp olive oil
divided, plus extra to serve
2 tbsp fresh thyme leaves
plus extra to serve
Flaky sea salt
to season
Freshly ground black pepper
to season
8½ oz thinly sliced pancetta
torn
5¼ oz goat cheese
crumbled

To serve

Crushed red pepper flakes
optional

Instructions

1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into three, 8¾ oz pieces.
4To make the topping, combine the onion, sweet potato, 2 tablespoons of the olive oil and thyme in a bowl. Season with salt and pepper. Stir gently to combine.
5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
6Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
7Prick the crusts with a fork or pizza docker.
8Spread 1 teaspoon of the remaining oil over each pizza crust. Divide the toppings evenly among the crusts.
9Select the CLASSIC crust setting.
10Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-8 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
13Repeat with the remaining pizzas.
14Drizzle with extra olive oil, season with salt and pepper and sprinkle with pepper flakes. Slice and serve.