Roasted Sweet Potato & Caramelized Onion Pizza with Béchamel Sauce, Fontina Cheese & Arugula Salad

Roasted Sweet Potato & Caramelized Onion Pizza

with Béchamel Sauce, Fontina Cheese & Arugula Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Tonight, we’re taking veggie pizza to the next level. We’re topping our pie with smooth and silky béchamel sauce and melty Fontina cheese, plus one of our favorite culinary duos: roasted sweet potatoes and caramelized onion. To perfectly balance the pizza’s satisfying richness, we’re topping it with a salad of peppery arugula dressed with freshly squeezed lemon juice. A sprinkling of warming, fresh oregano completes this irresistibly gourmet pie.

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Roasted Sweet Potato & Caramelized Onion Pizza with Béchamel Sauce, Fontina Cheese & Arugula Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the sweet potatoes; slice into ¼-inch-thick rounds. Peel and thinly slice the onion. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the garlic. Grate the cheese; discard the rind. Pick the oregano off the stems; discard the stems.

Caramelize the onion:
2 Caramelize the onion:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Add an additional tablespoon of water, stirring and scraping up any browned bits from the bottom of the pan to deglaze; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pot.

Roast the sweet potatoes:
3 Roast the sweet potatoes:

While the onion caramelizes, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. When cool enough to handle, transfer to a bowl. Wipe off the sheet pan.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

Assemble & bake the pizza:
5 Assemble & bake the pizza:

Lightly oil the sheet pan used to roast the sweet potatoes. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Place on the oiled sheet pan, rubbing the dough into the pan to coat the bottom in oil. Spread the béchamel sauce onto the dough; evenly top with the roasted sweet potatoes, caramelized onion, garlic, oregano and all but a big pinch of the cheese. Drizzle with olive oil and season with salt and pepper. Bake, turning halfway through, 12 to 14 minutes, or until the cheese has melted and the crust is browned and crispy. Remove from the oven and set aside to cool slightly.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, combine the arugula and remaining cheese in a medium bowl. Add the juice of the remaining lemon wedges and a drizzle of olive oil; toss to thoroughly coat. Season with salt and pepper to taste. Top the baked pizza with the salad. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the sweet potatoes; slice into ¼-inch-thick rounds. Peel and thinly slice the onion. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the garlic. Grate the cheese; discard the rind. Pick the oregano off the stems; discard the stems.

2 Caramelize the onion:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Add an additional tablespoon of water, stirring and scraping up any browned bits from the bottom of the pan to deglaze; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pot.

Roast the sweet potatoes:
3 Roast the sweet potatoes:

While the onion caramelizes, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. When cool enough to handle, transfer to a bowl. Wipe off the sheet pan.

4 Make the béchamel sauce:

In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the béchamel sauce:
Assemble & bake the pizza:
5 Assemble & bake the pizza:

Lightly oil the sheet pan used to roast the sweet potatoes. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Place on the oiled sheet pan, rubbing the dough into the pan to coat the bottom in oil. Spread the béchamel sauce onto the dough; evenly top with the roasted sweet potatoes, caramelized onion, garlic, oregano and all but a big pinch of the cheese. Drizzle with olive oil and season with salt and pepper. Bake, turning halfway through, 12 to 14 minutes, or until the cheese has melted and the crust is browned and crispy. Remove from the oven and set aside to cool slightly.

6 Make the salad & serve your dish:

Just before serving, combine the arugula and remaining cheese in a medium bowl. Add the juice of the remaining lemon wedges and a drizzle of olive oil; toss to thoroughly coat. Season with salt and pepper to taste. Top the baked pizza with the salad. Enjoy!

Make the salad & serve your dish: