"Slice O' Heaven" Sweet Potato Pizza

I have one word for this pizza...AMAZING!
Packed with Vitamin A and C, this dish takes less than 10 minutes of prep. It's perfect for a quick weeknight meal and even "gourmet" enough for a dinner party.

You must try this--I know it sounds unusual but it's the perfect pizza--a little sweet, a little salty, creamy and crunchy. Heaven!
When I first mentioned my idea everyone said, "huh??". After trying it, there were rave reviews all around. Skeptical Gourmet Dad loved it! My super-cute friend Katie stopped by while I was whipping it up and tried a piece. She exclaimed, "I am going to go buy the stuff to make this TONIGHT!". She served it to her husband who also raved about it.

"Slice O' Heaven" Sweet Potato & Mascarpone Pizza
2 medium sweet potatoes (any variety, we used O'Henry)
1 12" ready to bake pizza crust (we used Boboli Whole Wheat)
5 oz. Mascarpone cheese, softened (you can also use 5 oz. cream cheese mixed w/ 2 Tbs. sour cream)
1/2 tsp. garlic salt
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1/2 tsp. kosher salt
Olive Oil
Balsamic Vinegar (the older, the better!:))
Note: For those of you who aren't familiar with mascarpone, it's a delicious soft italian cheese that you can usually find in the fine cheese section of your grocery's deli. The mascarpone really makes this fabulous but if you can't locate any, you can substitute 5 oz. cream cheese mixed with 2 T. sour cream.

Preheat oven to 425 degrees. Peel sweet potatoes and cut into very thin slices.
Lightly drizzle olive oil over pizza crust then spread with mascarpone cheese. Sprinkle with garlic salt. Layer potatoes over the mascarpone and sprinkle with rosemary, thyme, and kosher salt. Drizzle olive oil over entire pizza (about 1 T).
Bake at 425 degrees for 18-25 minutes, until potatoes are soft and crust is crispy.
Remove from oven and drizzle with balsamic vinegar. Serve immediately.

I made this recipe for the Sassy Sweets Blogger Recipe Challenge, you can join in the fun and enter your own recipe, too!

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