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Agrumato

Amber Wave Pizza

From Chef Chris Decker

Truly Pizza, Dana Point, CA

Amber Wave Pizza hero

Ingredients

Prep

  • 1 sweet potato
  • ½ tsp Corto® Agrumato-Method
    Calabrian Chili Olive Oil
  • 2 oz walnuts
  • ½ cup + 2 Tbsp TRULY® 100% Extra Virgin Olive Oil
  • 1 sprig fresh rosemary
  • 1 Japanese eggplant, halved lengthwise
  • 2 oz feta cheese
  • 1 cipollini onion, peeled and halved
  • salt
  • pepper

To Assemble and Serve

  • 1–10 oz dough ball
  • 2 oz fontina cheese, shredded
  • honey
  • Corto® Agrumato-Method
    Calabrian Chili Olive Oil

Directions

Preheat your oven to 550°F.

For the Sweet Potato

Make your life easy—use a fork to poke some holes in the potato and microwave on high for 2 minutes. Flip the potato over and cook again on high for another 2 minutes. (Alternatively, pre-roast the sweet potato in a 400°F oven for about 30–45 minutes.) Poke with a knife, and if it goes in easily, it’s done. If not, cook a little longer.

Cut in half and scrape the cooked sweet potato into a bowl, discarding the skin. Mash with a fork and add 1/2 tsp of Agrumato-Method Calabrian Chili Olive Oil. Whip until smooth, then season to taste with salt and pepper.

For the Walnuts

Spread the walnuts evenly on a baking sheet. Toast them in a 550°F oven for 2 minutes, tossing regularly so they don’t burn.

For the Rosemary

Add ½ cup TRULY® 100% Extra Virgin Olive Oil to a sauté pan over medium heat. After a couple of minutes, pick a needle from the rosemary sprig and drop it into the oil to test if it is hot enough. If it bubbles, the oil is hot. Drop the entire rosemary sprig into the oil and use tongs to flip it over, cooking for a minute or two until slightly crisped. Place on a paper towel to drain and sprinkle with salt.

For the Roasted Eggplant and Cipollini Onion

Drizzle a baking sheet with 2 Tbsp TRULY® 100% Extra Virgin Olive Oil. Place the onion and the eggplant cut-side down, then roast in a 550°F oven. Allow them to roast for 15–25 minutes, keeping a close watch—the onion is done when it is browned on both sides, and the eggplant is finished when it softens. Cool and dice each to the desired size.

To Assemble and Serve

Stretch the dough ball to 12 inches. Use a spoon to apply the sweet potato mixture and spread evenly. Sprinkle with fontina cheese, then evenly distribute the diced eggplant and cipollini onion. Bake at 550°F for 8–10 mins, or until the crust is golden brown.

Remove and cool the pizza on a rack for 30 seconds, then sprinkle the feta and rosemary over the top. Finish with a drizzle of honey and Agrumato-Method Calabrian Chili Olive Oil.