Then John had the smarty pants idea to make it again using Sweet Potatoes in the dough, and topping it with spinach, garlic, caramelized onions, feta, portabellas, and bacon. IT WAS AMAZING. WE ARE TOO FAT TO LEAVE THE HOUSE NOW.
Next time I make it I'm going to top it with swiss chard and gruyere, but I think it would also be interesting to do one with roasted fennel bulb, chopped roasted walnuts and feta. I'm gonna go crazy with it!
Also the dough is vegan, so if you adjust the toppings it's yummy for everyone!
I'm only going to post the dough recipe, you can pretty much top it with whatever you like. It's ends up being a beautiful orange color, and it's not super sweet at all. Rather, it kind of enhances the sweetness that dough already has. Here's our tweaked recipe. (it follows the Food&Wine one pretty closely, dough wise)
This will fill and 11"x17" baking sheet, so plan accordingly. Also, you'll probably end up using two largish bowls. One for mixing and one for rising the dough.
2 large sweet potatoes (or yams, which ever one has orange flesh. Sometimes they're labeled funny)
1 packet of fleischmann's active dry yeast
1 cup warm water
3 1/2 cups all purpose flour
3 tablespoons extra virgin olive oil plus more for oiling and brushing
Peel and boil the potatoes in salted water until tender, about 30 minutes. Mash or rice or hand blend until super smooth. Measure out 1 1/3 cups.
Meanwhile, combine well the yeast, warm water and 1/2 cup of flour with a pinch of sugar. Cover with plastic wrap and let sit for about 30 minutes. The mixture will froth and nearly double in size.
In a large bowl combine the yeast/flour/water mixture, the 1 1/3 cups of mashed sweet potatoes, 3 cups of flour, 3 tablespoons of olive oil, and 2 teaspoons of salt. Kneed until a sticky, loose, taffy like dough forms. At least five minutes.
Transfer to an oiled bowl, and turn the mass of dough ball to coat. Let stand covered with an oiled piece of foil in a warm, draft free spot for an hour. It should double in size.
Knead again, for 3 to 5 minutes. Returned to oiled bowl, (It's okay if there are some sticky doughy bits still in it) and let it rise again for an hour, covered with the foil.
Preheat the oven to 425 degrees
Lightly oil an 11"x17" baking sheet. Transfer the dough and press and stretch to form a rectangle about the same size. Lightly brush (or use the back of a spoon) the dough with more olive oil and loosely cover with oiled foil for 30 minutes. It will get puffy. Use your fingers to make indentations evenly all over the dough. Top it with stuff you like!
Bake for 25 to 30 minutes. The crust should brown a bit and the cheese should bubble.
As far as topping measurements, for the leek one we used 4 leeks, chopped and caramelized, one sauteed chopped portabella and 1/4LB of swiss.
When we made the second one we used four strips of cooked bacon, chopped, one portabella, 1 1/2 cups of sauteed spinach, almost a whole purple onion, caramelized, and then a mix of swiss and feta that came close to 1/4 of a LB. AND GARLIC! Always add lots of chopped garlic! OH! AND FRESH HERBS!!!!! Thyme and rosemary and sea salt are great scattered all over this. Fresh Basil would be amazing too.