Kitchen

Sweet Potato and Mangold Pizza… WITH Goat’s Cheese

by Hetty
Sweet Potato Blette Pizza
Oooops! Today’s pizza needed a second try to become just as I wanted it. Not because the dough wasn’t good or the veggies were off, but because I forgot to put on the goat’s cheese that I had bought specifically for this one pizza. Bummer. But hey, the second pizza turned out much better than the first one and was much tastier… and the photos are better as well 😉
Sweet Potato spinach beet and goat's cheese pizza
I got inspired on pinterest when I saw a pizza with sweet potato and kale. Instead of kale I chose leaf beet (mangold), which is just about to come into season and rather a spring veggie compared to wintery kale. As an homage to my beloved host country, I added goat’s cheese, which is one of the few cheeses that I can still eat without feeling too bad afterwards. Mmmmmhhhhh…. Yummy!
Pizza with sweet potato and blette
First you obviously need to start with the usual pizza base.

For the topping you’ll need
1 middle sized sweet potato
2-3 big leaves of leaf or spinach beet (Mangold in German, blette in French)
1/3 of a roll of goat’s cheese
some soy cream
1 tbsp olive oil
salt
black pepper (the coarse version if you have, makes it prettier)

Peel the sweet potato and chop it into small slices. You may not need the whole potato, depending on its size. Just keep the rests to make some sweet potato wedges for example.
Sweet Potato mangold Pizza
Wash the beet leaves and cut them into small stripes. Heat some olive oil in a saucepan and stir in the chopped leaves. Add some of the soy cream and turn off the stove. Let the veggies sit on the stove for about 5 minutes. It’s not necessarily required to first prepare the spinach beet in a saucepan and you could skip this step as it will be “well done” just from baking in the oven as well, but I preferred that the mangold could absorb the soy cream beforehand.

Now, roll out your dough on a baking tray lined with baking paper (if you haven’t already done so) and put the rest of the soy cream on.

Arrange the mangold and the sweet potato pieces on the pizza base. Cut the goat’s cheese into slices about 1 cm thick and place them on top of the veggies. Top off with some (coarse) black pepper.
Sweet Potato Chevre Blette Pizza
Now put the pizza into the oven and bake at 200°C for about 20 minutes. When the edges of the cheese begin to get slightly golden brown, it should be good. Take the pizza out of the oven and enjoy while still hot. The melting cheese is just delicious…. Enjoy your pizza!

Fun fact: It’s easy to mistake the spinachy mangold with its relative (?) the somewhat bitter Swiss chard (cardon in French, cardy in Swiss-German, Kardone in German). Swiss chard has stingy leaves that need to be peeled before cooking, mangold can be used as is. (And tastes much better in Annas opinion.) Swiss Chard is typical of the Geneva area where we both Hetty and I stayed as au pairs.

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2 thoughts on “Sweet Potato and Mangold Pizza… WITH Goat’s Cheese”

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