See, there’s a lot I could complain about right now; heck, there’s a lot most folks could complain about these days. These are pretty difficult times for many people around the world, with natural disasters, economic unrest, and other daily plights. With so many stressors affecting us, sometimes it can be hard to find that bright spot, that silver lining that makes all those little rain clouds a bit more bearable. Sometimes, you have to force yourself to open your eyes and really see those bright spots; sometimes, you just have to make up your own.
I made the choice many years ago to make good food my bright spot, my little piece of joy. I have to eat anyway, so why not make the best of it, right? That’s exactly what I’ve done here on ye olde blog, and that’s exactly what I did with this recipe. And darned if I can find something that’s made me happier today than taking a bite of this pizza.
Though it’s not new, the combination of sweet potatoes, spinach, and caramelized onions seem to fall under the slightly unconventional topping category. As the victim of my current flavor obsession, this ingredient combo has been seen on my plate quite frequently. It’s gone in burritos, warm salads, sandwiches (though that was particularly starchy, so I wouldn’t recommend it). If it’s true that you are what you eat, then I’m a baked sweet potato with caramelized onions & chopped spinach.
When I was last at the Co-op, I made an impulse buy and picked up some of their organic pizza dough. At just $1.99, I figured it was an affordable splurge that I could enjoy for a couple of meals. Once I got home, it occurred to me that pizza was the one way I had not yet enjoyed my holy triumvirate of ingredients, so into the kitchen I went to get my pizza on.
To keep things interesting (and moist), I made a creamy herb sauce to tie everything together. Though pizza crust is thinner than bread, it’s still another starch added to starch, so a sauce is definitely welcome in this case. If you have some on hand, or if you make your own (like I plan to do someday), some fresh ricotta would be nice in its place, but this creamy, garlicky, herb sauce is definitely worth a try. For the cheese, I just used some grated Monterey Jack because that’s all I had on hand, but mozzarella or even some Havarti would be nice on this pizza.
The cool part is when you finally pull it out of the oven and survey your masterpiece. You already know it’s going to be delicious because the enticing aroma has already permeated the air (and because caramelized onions automatically make everything delicious). But seeing how pretty the darned thing just makes you smile. And then you’re patting yourself on the back for making such a lovely dinner that will not only taste good and be slightly less evil than restaurant pizza, but it will also make you feel less guilty about a treat like pizza because it cost so much less.