Hey kids! What time is it? No it's not Howdy Doody time, it is Saturday night pizza time!
Tonight I went out on a limb and made a pizza I had no idea how it would come out. First I made my dough Thursday afternoon and put it in the fridge to ferment for a good two days. I pulled it out of the fridge about 1:00 PM so it would warm up to room temperature. Boy did it rise. Then when I punched it down it resisted and blew this gigantic bubble.
It was OK and very workable. I had a feeling this was going to be one of my better doughs. After I balled it ready for spreading I posed all the ingredients I was going to use around it. Starting with the extra virgin olive oil can and going clockwise are 6 oz. of grated medium cheddar cheese, one sweet potato sliced about 1/16" thick, pork tenderloin sliced about 1/8" to 3/16" thick, homemade pizza sauce for my last pizza with the addition of 1 tsp parsley, one sliced jalapeno pepper and one small onion and three cloves of garlic sauteed in olive oil.
I put the pork tenderloin and sweet potato on a pizza pan and pre-baked them for 7 minutes at 400 degrees just long enough to take the pink out of the tenderloin and no longer.
I first added the pizza sauce to the dough and then topped it with sweet potatoes, pork tenderloin, onion and garlic.
Then I finished it with the cheddar cheese, jalapenos and a sprinkling of rosemary seasoning.
This is the finished pizza.
I give it thumbs up. The crust was super. My wife was a skeptic thinking sweet potato did not belong on a pizza but she ate three of eight pieces.