Your family might be surprised that you made the dough for this sweet-potato topped pizza from scratch. But we knew you could do it all along!
What You Need
Original recipe yields 6 servings
2 cups flour
1/2 tsp. salt
3/4 cup lukewarm water (105°F to 115°F)
2 tsp. honey
2 tsp. oil
1 pkt. (0.25 oz.) fast-rising yeast
1 small sweet potato, cut into thin strips
1 small Vidalia onion, thinly sliced
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. KRAFT Classic Ranch Dressing
3 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 450ºF.
Process flour and salt food processor, pulsing just until blended. Mix water, honey, oil and yeast. Add to flour mixture; process 1 to 1-1/2 min. or until dough forms ball. Transfer to lightly floured surface; knead once or twice. Place in bowl sprayed with cooking spray; cover with clean kitchen towel. Let rise in warm place 30 min. or until doubled in volume.
Meanwhile, heat Italian dressing in medium skillet on medium-high heat. Add sweet potatoes and onions; cook and stir 4 min. or until onions just begin to soften.
Roll dough on lightly floured surface to 12-inch circle; place in 12-inch deep dish pizza pan sprayed with cooking spray. Spread with ranch dressing. Top with cheeses and vegetable mixture.
Bake 15 min or until mozzarella is melted and crust is golden brown.
If dough is sticky when mixing in food processor, add up to an additional 1/4 cup flour, 1 Tbsp. at a time, through the feed tube.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.