Last week, my daughter Zoe and her friend Nick, made this absolutely amazing pizza. It sounds weird, but it’s definitely worth making. The Dijon mustard makes it, even though I hate mustard!
Sweet Potato, Kielbasa, and Red Onion Pizza
Cornmeal, for the baking sheet
1 lb pizza dough, thawed, if frozen
1 medium sweet potato (or about 8 oz of another potato), peeled and cut into thin half-moons
1 medium red onion, thinly sliced
1 Tbs olive oil
6 oz kielbasa or chicken sausage
6 oz (about 1 1/2 cups) sharp Cheddar or other cheese, grated
2 Tbs Dijon mustard
Heat oven to 425 degrees F. Dust a baking sheet with cornmeal (or coat with oil if you do not have cornmeal). Shape the dough into a 16-inch circle, oval, or rectangle and place on the prepared baking sheet.
In a large bowl, toss the potato, onion, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the kielbasa and cheese and toss to combine.
Spread the mustard on the dough, leaving a 1/2-inch border all the way around. Scatter the vegetable-kielbasa mixture over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes. Serve with a salad, if desired.