Sweet Potato and Kale-Seeded Crust Pizza with Turkey Bacon
1 package of frozen store-bought pizza dough, defrosted
¼ cup canola oil
3 Tbsp olive oil, divided
2 medium sweet potatoes, peeled and cubed into ½ inch cubes
6 oz Turkey Bacon (beef bacon or pastrami can work as well)
2 cups kale, cleaned and cut small
2 clove fresh garlic, minced
1 Tbsp + 1½ tsp salt, divided
2 Tbsp honey
½ tsp each of pumpkin, sesame, poppy and sunflower seeds
1 yellow bell pepper, cleaned, seeded and cut into strips
Preheat oven to 350°.
Line 2 large baking sheets with foil and spray with cooking oil.
On one of the baking sheets, toss sweet potato cubes with ¼ cup canola oil and 1 Tbsp salt.
Bake uncovered for 1 hour until tender when pierced with a fork.
In a glass baking dish or tin, mix yellow pepper strips with 1 clove garlic, 1 Tbsp olive oil, and 1/2 tsp salt. Bake uncovered for 25 minutes.
Place the pepper in a processor and blend until smooth. Place into a ziploc bag and set aside.
Stretch or roll out pizza dough until it’s thin and fits to the size of the other baking tray.
Brush entire dough with 1 Tbsp olive oil and press seeds well onto outer edge/crust.
Bake dough uncovered for 10-15 minutes until the bottom is crisp and golden.
While the dough and sweet potato are baking, place kale in a bowl and massage with 1 Tbsp olive oil, 1 clove garlic, and 1 tsp salt for five minutes to soften.
Place the bacon in a saucepan, and cook on low until crispy, about 4-5 minutes each side.
Tear up turkey with your hands and set aside.
When dough is baked, brush honey evenly around the dough, while leaving the crust clean.
Place kale evenly around the baked dough, and add the cooked sweet potato cubes and turkey bacon on top.
Cut a small spot on the edge of the yellow pepper puree and drizzle across the pizza.