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Class up your pizza routine with this Sweet Potato Pizza paired with creamy ricotta and some green stuff, just for good measure.

Sweet Potato, Spinach, and Ricotta Pizzas from NeighborFoodblog.com

Pita pizzas saved my marriage.

Okay, okay that’s not exactly true.

But pita pizzas did save my marriage from fast food, dry pork chops, and Kraft macaroni and cheese.

Way back in our honeymoon days, before I had a clue what it meant to braise meat or deglaze a pan, we spent many a night comforted by a quick, delicious pizza served on a premade pita.

Back in those days our pitas were typically dressed with canned tomato sauce, green pepper, onion, and sausage. It’s our standard and I love it to this day.

But this, my friends, is an upgrade. It’s the pita pizza not of a clueless newlywed, but of a slightly more adept, more creative, and more daring 2 years and going strong married woman.

I know it sounds a little strange at first. Sweet potato? On pizza?

Yes. OMG yes.

The mellowed bite of garlic and shallots coupled with creamy ricotta and savory sweet potato is like a disco party for your tastebuds. Oh, and there are some green vegetables on top too. Because I heard once you’re supposed to eat those sometimes.

All in all, a quick, easy, and ultra flavorful meal. Everything I love about pita pizza, just classed up a bit.

OXO products was kind enough to send me a handheld mandoline slicer to try and review.

Here’s the rundown. The slicer has three adjustable widths so your veggies can be paper thin or thick and sturdy, whichever way you like them. Adjusting the width takes about .59 seconds, and though I thought the mechanism seemed a little cheap at first, I had no problems with it holding in place while I worked.

Then there’s the actual slicing. It’s fast. Super fast. You can be through a whole potato in about 1 minute. Maybe 45 seconds. If you’re willing to risk cutting off a few fingertips you could probably cut it to 30 seconds. Seriously.

In no time at all you’re left with perfectly uniform slices ready to top pizzas, crisp in ovens, or be thrown into frittatas.

I had about an inch of potato at the end that I wasn’t able to slice without feeling like my flesh was in grave danger. The mandoline comes with a little grippy handle doo-dad that’s supposed to help you press the food down so you can slice clear down to the nubby ends, but mine didn’t work well for the potato. Still, I was impressed by how little I had to leave behind.

You may also notice in the picture that the sweet potatoes stained the slicing surface a bit. I’m happy to inform you the stain came totally off with plain ol’ soap and water and is looking as good as new again. And that whole cleaning part? Totally simple. No food stuck in weird, impossible to reach places. No pieces to deconstruct, detach, or disassemble. And, when you’re ready to tuck your slicer in for the night, you’ll be happy to find it takes up very little space in your drawer.

All in all, a nifty little tool to have on hand for speedy slicing and happy pizza making!

Sweet Potato, Spinach, and Ricotta Pita Pizzas from NeighborFoodBlog.com


Sweet Potato, Spinach, and Ricotta Pita Pizza
Yield: 2 servings
Recipe by Neighborfood

Ingredients:
1/2 large sweet potato, peeled
4 cloves garlic, minced
1/2 cup ricotta cheese
1/3 cup Pecorino Romano cheese (or Parmesan), plus more for serving
1/4 cup minced shallots (or about one small shallot)
1 1/2 cups fresh spinach, divided
2 pita breads
Salt
Pepper
Olive oil

Directions:
1. Preheat oven to 375 degrees.
2. Using the handheld mandoline slicer (or a knife), slice sweet potato into thin slices.
3. Place pitas on a large baking sheet. Spread minced garlic evenly over pitas.
4. Spread about 1/4 cup ricotta cheese over each pita. Sprinkle each pita with half of the Romano cheese and half the shallots. Spread sweet potato slices evenly over each pita. Sprinkle with a healthy amount of salt and pepper.
5. Spread 1/2 cup of spinach over each pita. Save the remaining half cup for topping after it comes out of the oven. Drizzle a small amount (about a teaspoon) of olive oil over each pita.
6. Bake in the preheated oven for 10-12 minutes or until cheese is melted. If desired, place pitas under broiler for an additional 2 minutes to brown the outer edge of the crust and sweet potatoes.
7. Remove from oven and top each pita with 1/4 cup fresh spinach and a sprinkle of cheese. Serve immediately.

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