Recipe courtesy of Country Living Magazine

 "Sweet potatoes add welcome texture to pizza—and they’re delicious with tomato sauce!" — Cristeta Comerford and Sam Kass, executive chef and assistant chef of the White House

Serving Size
8

Total Time
1 hour 15 minutes, Prep Time: 30 minutes

Ingredients

• White Hamon sweet potatoes, peeled and sliced into ¼-inch-thick coins
• 2 small eggplants, cut into ½-inch-thick coins
• 2 teaspoon(s) red peppers, cored, seeded, and cut into ¼-inch-thick strips1/2 cup(s) olive oil
• Salt and freshly ground pepper
• 2 pound(s) frozen pizza dough, defrosted
• 1 1/2 cup(s) tomato sauce (your own recipe or store-bought)
• 3 cup(s) (about 12 ounces) shredded low-fat mozzarella
• Fresh basil, torn (for garnish)

Directions
 

1. Heat a grill to medium-high. In a large bowl, toss vegetables with ¼ cup olive oil and 1 teaspoon each salt and pepper. Grill in batches until softened but still crunchy,about 10 minutes for sweet potatoes, 8 minutes for eggplants and peppers. Transfer to a plate and set aside.
    
2. Roll out dough to two 9-by-18-inch pizzas, about 1/8-inch thick. Brush one side of each pizza with 1 tablespoon olive oil, season with salt and pepper, and grill with oiled side facedown on grates for 9 minutes. Brush other side of pizzas with remaining olive oil, then flip and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables followed by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, about 2 minutes. Garnish with basil.
    

See other recipes in this series:

• Sweet Potato Bread Pudding
• Balsamic & Fig Glazed Pear-Topped Chicken Breast