Pizza Duo: Sopressata, Sweet Potato & Balsamic Onion Pizza/ BBQ Chicken-Red Jalapeno Pizza

 Pizza is one of the most popular foods in the world. I don't know anyone that doesn't love it in some form or another!  I was in the mood for some non-traditional pizzas so I decided to make 2 wildly different ones here. Lots of you have already had a BBQ Chicken pizza, it's pretty common now a days. This is an easy recipe with a few added veggies and the heat of some yummy red jalapenos.

  The other pizza is probably more unique to you. It has a few fun new components that make it special. Sopressatta is a salami that is flavored with white wine & spices. It's mild and delicious. It takes on the roll of pepperoni here. The sweet potato and balsamic onions add a bit of sweet & smokiness to the pizza. It's a fun combo! Try one, try the other, try both! I'd love to hear anyone's favorite type of pizza or any wacky (yet delicious) pizza combinations out there!
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Sopressata, Sweet Potato & Balsamic Onion Pizza (One 9-inch pizza)

1/2 sweet potato, diced
1 onion, halved, thinly sliced
1-2 Tbs balsamic vinegar
2 tsp brown sugar
10 slices sopressata (or good salami)
1/2 cup arugula
1 Tbs fresh oregano, chopped
about 1 cup good mozzarella, shredded
1/4 cup grated parmigiano reggiano 
Red pepper flakes
Extra Virgin Olive Oil
Kosher Salt & Fresh ground pepper

1- 6oz pizza dough (click here for my recipe), room temperature

 Preheat your oven to 400 degrees.
 In a med saute pan, heat a bit of oil on med-low heat. Add the onions and cook until slightly tender (about 8 minutes). Turn heat to low. Add balsamic & brown sugar and continue to cook until very tender and caramelized. About 20 more minutes. Set aside and let cool.

Meanwhile, toss your diced sweet potato with olive oil, and season with salt & pepper to coat. Roast about 15 minutes or until tender. Set aside to cool slightly. Raise oven temp to 500 degrees or as high as it can go. (to prepare for the pizzas)

When you have all your ingredients prepped, lets make pizza!

 

Use either a pizza stone or a sheet pan lined with foil (I like non-stick foil, makes it easier). Sprinkle the pan with a little flour, semolina flour or cornmeal. Toss your prepared dough in floured hands and stretch to desired shape and thinness. If you are using my dough recipe (which I hope you are!) you will have to work quickly moving your hands to stretch the dough. Try not to use the tips of your fingers, use your knuckles so it doesn't rip the dough. Lay it out on the pan and start layering your pizza. We are not looking for perfection in the shape here, I love the look of the crazy pizza shapes. Gives it an artisal look. (which it is...I'm a pizza artist today!) If the dough tears anywhere, just pinch it back together.

 Drizzle the dough with olive oil. Sprinkle desired amount of sweet potato, onions, and cheese. Layer evenly and all the way to the edges. (Don't go crazy with the cheese with a thin crust pizza like this. A little goes a long way!)

 Top with an even layer of sopressatta slices, red pepper flakes (as spicy as you like it), and oregano.

  Bake until golden brown crust and bubbling (about 8-10 min).

  Once out of the oven, let rest a minute. Garnish with fresh arugula. Slice & devour!

 BBQ Chicken-Red Jalapeno Pizza (makes one 9-inch pizza)

1 cup cooked, diced chicken (I buy a rotisserie chicken and dice up the meat. Use the leftover chicken for something else)
1/4 thinly sliced red onion
1/3 red pepper, thinly sliced
1/3 yellow pepper, thinly sliced
1/4 cup chopped cilantro
1 red jalapeno, thinly sliced (optional)
Your favorite BBQ Sauce (about 1/3 cup)
1/2 cup shredded mozzarella (or jack cheese)
1/2 cup shredded sharp cheddar cheese

1- 6oz pizza dough (click for my recipe here), room temperature

Preheat oven to 500 degrees. (For at least 15-30 min to build up heat) Make sure you have all your ingredients prepped and ready to go.

Use either a pizza stone or a sheet pan lined with foil (I like non-stick foil, makes it easier). Sprinkle the pan with a little flour, semolina flour or cornmeal. Toss your prepared dough in floured hands and stretch to desired shape and thinness. If you are using my dough recipe (which I hope you are!) you will have to work quickly moving your hands to stretch the dough. Try not to use the tips of your fingers, use your knuckles so it doesn't rip the dough. Lay it out on the pan and start layering your pizza. We are not looking for perfection in the shape here, I love the look of the crazy pizza shapes. Gives it an artisal look. If the dough tears anywhere, just pinch it back together.

 Start layering by spreading a nice layer of BBQ sauce.  Next, sprinkle evenly with the chicken and half of your cilantro. Follow with the cheeses, veggies and red jalapenos (we only put jalapenos on half in case my little munchkin wanted some)

 Bake until the crust is a nice golden brown and bubbling! You can smell the magic cooking...

 Garnish with remaining cilantro. This is one colorful, scrumptious pizza! YUM YUM!!