Ingredients

The following ingredients have 4 Servings
  • 16 oz pizza crust dough
  • 1/2 cup canned yams in syrup (or canned sweet potatoes)
  • 1 cup chorizo (cooked & crumbled)
  • 1 habanero pepper (diced)
  • 1/4 cup white onion (sliced)
  • 4 mushrooms (sliced)
  • 2 tablespoons butter
  • 4 tablespoons sunflower seeds
  • 1/2 cup feta cheese ((made with goats milk, optional))
  • 1/4 cup fresh parsley
  • 1/4 cup local honey (for drizzling)
  • salt & pepper (to taste)

Instruction

  • Preheat the oven with a pizza stone on the center rack at 400 F. In a small pan over medium high heat, fry the bacon until crisp, then remove from the pan and crumble. In the leftover grease, brown the chorizo sausage. Remove from pan.
  • In the same pan with the remaining bacon fat, add the chopped mushrooms and onion and saute until the onion is translucent and the mushrooms have lost their moisture. Remove from pan and turn the heat to a medium low.
  • Using a small blender, mix together the sweet potatoes in syrup with the minced garlic, two tablespoons of sun flower seeds, a sprig of fresh parsley, and the habanero slices. Blend until smooth (add more syrup if necessary).
  • Add the butter to the pan over medium low heat. Pour in the sweet potato sauce and stir until the butter is stirred in and the sauce is just becoming fragrant. Add a pinch of salt and pepper, then remove from heat to let cool for a few minutes.
  • Spread the pizza dough out on the preheated stone or a pizza board to transfer to the stone. Spread the sweet potato sauce to the edges, leaving room for a crust. Arrange the sliced squash and tomatoes on the sauce, then cover with the cooked chorizo, bacon, mushrooms, and onions. Top with the goat cheese then bake in the oven for 15-20 minutes, or until the edges are golden brown and the center of the pizza has puffed up slightly.
  • Drizzle the cooked pizza with honey and garnish with fresh parsley and sun flower seeds. Serve warm for a meal or room temperature as an appetizer. Enjoy!