Grilled Sweetpotato Pizza with Pancetta & Gruyere
Recipe by Elizabeth Karmel for the NCSPC
Recipe
Ingredients
- 1 pound sweetpotatoes unpeeled, baked and chilled
- 4 tablespoons olive oil divided
- Salt to taste
- 4 ounces thickly sliced pancetta diced (about 1/2 cup cooked)
- 1/4 cup uncooked grits or polenta for rolling dough
- 1 (4-incball prepared whole wheat dough at room temperature
- 1/2 cup roasted garlic paste store-bought or homemade (recipe follows)
- 1 1/2 cups grated gruyere cheese divided (about 8 ounces)
- 1/4 cup assorted oil-cured olives pitted
- 2 sprigs fresh rosemary leaves only
- Extra-virgin olive oil as needed
- Freshly ground black pepper to taste
Instructions
- Gas grill: preheat to high heat
- Charcoal grill: build fire
- Slice sweetpotatoes in 1/4-inch rounds and set aside.
- In a skillet, fry pancetta until crisp; set aside.
- On a work surface, sprinkle grits or polenta. In the middle of the surface, gently roll out dough into a 12-inch circle about 1/4-inch thick. With brush, generously spread remaining olive oil over both sides.
- Gas grill: reduce heat to medium
- Charcoal grill: move all gray-ashed briquettes to one side
- With hands, pick up two corners of dough closest to you. In one motion, from back to front, lay it down flat onto the cooking grate directly over the heat source. Immediately close lid and grill until bottom of crust is marked and browned, about 3 minutes (no peeking!). With tongs, transfer crust from grill to work surface; close lid. Flip crust to reveal grilled side.
- Spread entire surface with garlic paste; sprinkle with half of the cheese. Cover with sweetpotatoes, pancetta and remaining cheese. Artfully arrange olives and rosemary over top.
- Gas grill: switch to indirect heat by turning off one burner (for grills with 4 or more burners, turn off the 2 center burners)
- Charcoal grill: no change to charcoal configuration
- Set pizza back on cooking grate over unlit section and grill until bottom is well browned and cheese is bubbly, about 7-10 minutes. Remove from grill, drizzle with olive oil and season with salt and pepper to taste. Slice and serve immediately.
- Roasted Garlic Paste: Preheat oven to 400° Remove first layer of papery skin from 3 heads of garlic; slice off 1/4-inch from the pointy top. On a sheet of aluminum foil, place each head of garlic cut side up; drizzle with olive oil; season with salt. Wrap each head in foil; roast in oven until cloves are golden-brown and soft, about 1 hour. Remove from heat and cool. Remove roasted cloves from their skin by squeezing the whole head from the bottom. Using a fork, vigorously mix together garlic, 3 tablespoons olive oil and a pinch of salt. Yield: about 1/2 cup
Notes
Note: uncooked grits were used in nutritional label calculations
Nutrition Facts
Grilled Sweetpotato Pizza with Pancetta & Gruyere
Serving Size
1
Amount per Serving
Calories
3373
% Daily Value*
Fat
185
g
285
%
Saturated Fat
61
g
381
%
Trans Fat
1
g
Polyunsaturated Fat
18
g
Monounsaturated Fat
84
g
Cholesterol
293
mg
98
%
Sodium
3859
mg
168
%
Potassium
2469
mg
71
%
Carbohydrates
330
g
110
%
Fiber
32
g
133
%
Sugar
21
g
23
%
Protein
119
g
238
%
Vitamin A
66555
IU
1331
%
Vitamin C
48
mg
58
%
Calcium
2383
mg
238
%
Iron
7
mg
39
%
Net Carbohydrates
298
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 3373kcalCarbohydrates: 330gProtein: 119gFat: 185gSaturated Fat: 61gPolyunsaturated Fat: 18gMonounsaturated Fat: 84gTrans Fat: 1gCholesterol: 293mgSodium: 3859mgPotassium: 2469mgFiber: 32gSugar: 21gVitamin A: 66555IUVitamin C: 48mgCalcium: 2383mgIron: 7mgNet Carbohydrates: 298g
