Sweet Potato Casserole Pizza

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Over a medium heat, boil the sweet potatoes for 15 mins until soft. Drain, and transfer to a large bowl.

Add the butter, brown sugar, cinnamon, nutmeg, salt, and maple syrup to the potatoes. Mash together with a fork or masher until combined. With a stick blender, add the milk a little at a time and blend until creamy and smooth. (You may not need to use all the milk, you’re looking for a consistency that’s easily spreadable but not wet.) Set aside to cool.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a generous amount of flour/ fine semolina, dust your work surface. Stretch the pizza dough ball out to 12 or 16” and lay it down. With a metal spoon or rubber spatula, spread a layer of the sweet potato cinnamon butter evenly across the base of the pizza. Lightly dust your Ooni pizza peel and pull the pizza onto the peel. This step helps prevent the dough from sticking, as the sauce is quite thick and heavy.

If using gas turn the flame down to low, if using wood - allow the flame to die down to a flicker. Slide the pizza off the peel and into your Ooni pizza oven. Cook for 2-3 minutes, or until the dough is about 70% cooked. The crust should be done, but paler than you’d normally cook. Retrieve the pizza and top with a handful of crushed pecan nuts and mini marshmallows. Return the pizza to the oven and cook for a further minute or so, until you can see the marshmallows toasting and melting to your liking.

Retrieve the cooked pizza and serve right away for ultimate gooey marshmallows goodness!