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Sweet Potato and Spinach Pizza with Spicy Rosemary Sauce

April 23, 2011

Sweet Potato and Spinach Pizza with Spicy Rosemary Sauce

Last week I got back from a trip down to NJ to celebrate Passover with my family, and because of all of the travel and other planning, Elysabeth took over menu planning and cooking duties for the last two weeks. I am very glad to get back to home cooking, as I missed it immensely! I have a backlog of a few recipes from the last few weeks or so that I will be posting soon, but I wanted to move tonight’s meal to the front of the line because it was just so tasty.

Near to us in Kendall Square, Cambridge is a wonderful pizzeria called Emma’s, which I used to go to frequently when I worked in the area, and Elysabeth and I have been a couple of times on our own and with friends and family. They have some lovely pizza, good sangria, and are always mobbed. They have a pizza (#3)  which features roasted sweet potatoes, baby spinach, and goat cheese with a spicy rosemary-infused tomato sauce. We have had sweet potatoes on the brain recently, and Elysabeth suggested that we give this kind of pizza a shot, so here we are. As we usually do, we took a shortcut with the store-made pizza dough, but I took my time roasting the sweet potato slices as well as creating my best imitation of the spicy rosemary sauce.

Sweet Potato and Spinach Pizza with Spicy Rosemary Sauce

Sweet Potatoes:

  • 1 sweet potato, peeled and sliced into 1/4″ rounds
  • olive oil
  • kosher salt
  • freshly ground black pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Lay out sweet potato slices on a sprayed or oiled baking sheet.
  3. Drizzle with olive oil and season with big pinches of salt and pepper.
  4. Roast for 7-8 minutes or until slices are just soft and set aside.
Spicy Rosemary Sauce:
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 3 sprigs rosemary, stems saved, leaves chopped, separated
  • 2 tsp. tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 tbsp. crushed red pepper
  • 1 tsp. sugar
  • 1 tsp. balsamic vinegar
  • 1 tbsp. butter
  • kosher salt
  • olive oil
  1. Heat 1 tbsp. olive oil in a medium saucepan over medium heat. Add onions, crushed red pepper, and a pinch of salt and cook stirring occasionally until onions are translucent, about 5 minutes.
  2. Add garlic and stir for 30 seconds, and add tomato paste and cook for another minute or so.
  3. Pour in crushed tomatoes and stir to combine. Add rosemary stems and turn heat up to medium-high. Bring to just a boil and turn down to a simmer. Cook for 20 minutes, stirring occasionally.
  4. Add sugar, vinegar, rosemary leaves and a very big pinch of salt and cook for another 5 minutes.
  5. Add butter and turn off the heat. Give another stir until butter melts and set aside for pizza.
  • 1 lb. prepared pizza dough, homemade or store-bought, rested.
  • 4 oz. goat cheese, crumbled
  • 8 oz. mozzarella cheese, thinly sliced
  • 1 cup baby spinach leaves
  • roasted sweet potato slices (above)
  • spicy rosemary tomato sauce (above)
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Stretch dough to fit your favorite pizza pan or baking sheet. Cover evenly with tomato sauce.
  3. Evenly lay out sweet potato slices, and cover with both cheeses, saving some of the mozzarella.
  4. Cover entire pie with spinach, and then top with some of the reserved mozzarella to seal the spinach in.
  5. Bake, turning pan halfway through cooking, for 10-12 minutes or until cheese is browned and crust is cooked through. Let sit for 2 minutes, slice and serve!
4 Comments leave one →
  1. Cecilia permalink
    April 25, 2011 7:09 am

    Was this made on the famous pizza pan from Christmas Tree Shoppe?

    • Marc permalink*
      April 25, 2011 8:11 am

      You know it! I pull it right off the pan onto a cutting board to slice though because I found if I leave it on the pan with holes on a surface like the stove, it tends to steam through the holes and get a little soggy.

      Ideally we’d have a pizza peel already.

  2. January 19, 2012 10:18 pm

    I made this tonight and it was sooo good! Time consuming to prepare but so worth the effort.

  3. September 29, 2012 7:25 pm

    Thank you! I moved to Vermont from Boston 4 years ago and one of the things I miss the most is Emma’s spicy rosemary sauce. I just made a big batch based on your recipe using the last of the garden tomatoes and it is perfect!

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