VeggieTalk

Friday night is usually a night to just veg out after a busy week. When I was collecting stories for my most recent book, Everyday Traditions, I encountered a lot of families that have a Friday night ritual of pizza and a movie at home. We have often liked to do a Friday night movie-dinner in the den, but it doesn’t always have to be pizza.

Tonight I wanted to make a new kind of pizza. I’ve been thinking about concocting a sweet potato pizza with lots of soft onions. My older son is away at college and my husband is coming home tonight from a trip, so it was only myself and my younger son (who is 14 and always willing—even eager—to try my experiments).

We both agreed that this offbeat pizza was a resounding success. I made it with a whole grain spelt crust, and served it only with a salad (baby greens, beets, daikon radish, red pepper, apple, and kimbi carrot—an unusual variety that is grown in the Berkshires of Massachussetts) but it was quite a filling meal. With it, we watched Shrek 2! Here’s the recipe:

White Pizza with Sweet Potato and Carmelized Onions

Makes 6 slices

This makes 2 to 3 servings, depending on the appetite of the eaters and what else is being served. If you’re having both a soup and a salad, or have a moderate appetite, 2 slices per person are quite satisfying. Those with a hearty appetite can likely handle 3 slices, served just with a big salad.

• 1 1/2 tablespoons olive oil
• 2 large onions, quartered and thinly sliced
• 3 to 4 cloves garlic, thinly sliced
• 1 portabella mushroom, stemmed and thinly sliced, optional
• 1 large sweet potato
• One 12.3-ounce package firm silken tofu
• 1 teaspoon salt
• One good-quality 12- to 14-ounce pizza crust
• Dried basil

Preaheat the oven to 425 degrees.

Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions golden, stirring occasionally.

While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.

Puree the tofu with the salt in a food processor or with an immersion blender in its container.

Place the crust on a baking sheet or a pizza stone. Spread it evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.

Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.