Ingredients
1 medium sweet potato (about 10 ounces)2 tablespoons water1/4 teaspoon salt1/8 teaspoon coarsely ground pepper1 tube (13.8 ounces) refrigerated pizza crust1 cup shredded part-skim mozzarella cheese1 cup shredded fontina cheese2 tablespoons olive oil, divided1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper.
Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil.
Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
