57mSmoky Sweet Potato, Black Bean, and Poblano Pizza
A colorful pizza layered with smoky sweet potato sauce, black beans, charred poblano, red onion, mozzarella, and cilantro. Fresh lime adds a bright finish.
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- Fresh pizza dough-1 lb
- Sweet potato-10 oz
- low-moisture mozzarella cheese-1.5 cups
- Poblano peppers-2 each
- Canned black beans-1 cup
- Red onion-0.33 cups
- Fresh cilantro-0.25 cups
- Extra-virgin olive oil-2 tbsp
- Lime-1 each
- water-2 tbsp
- Smoked paprika-1 tsp
- Kosher salt-0.5 tsp
Remove the pizza dough from the refrigerator, place it in a covered bowl, and let it rest at room temperature for 30 minutes. Meanwhile, position an oven rack 5 to 6 inches below the broiler and heat the broiler. Line one rimmed baking sheet with foil. Prepare the beans, onion, and cilantro.
Wash hands, utensils, and work surfaces after handling uncooked dough, and do not taste it.
Place the poblanos on the foil-lined sheet. Broil for 8 to 10 minutes, turning every 2 to 3 minutes, until blistered and charred all over.
Use dry oven mitts when handling the hot baking sheet and place it only on a heat-safe surface.
While the poblanos broil, pierce the sweet potato several times with a fork and place it on a microwave-safe plate. Microwave on high for 7 to 9 minutes, turning halfway through, until very soft. Stay attentive to the broiling poblanos while the potato cooks. Let the sweet potato stand for 3 minutes.
Pierce the sweet potato before microwaving, and let it stand before handling to reduce the risk of burns from trapped steam.
Using tongs, transfer the charred poblanos to the heatproof bowl and cover for 5 minutes. Turn off the broiler, move the oven rack to the lower third, and heat the oven to 475°F. Carefully uncover the poblanos away from your face. Rub off the loose charred skins, then remove the stems and seeds. Slice the peppers into 1/4-inch-wide strips.
Uncover the steaming bowl away from your face and keep using tongs until the peppers are cool enough to touch.
Split the sweet potato away from your face to release the steam. Scoop the flesh into a bowl and mash with 1 tablespoon olive oil, the smoked paprika, salt, warm water, and 1 tablespoon juice squeezed from half the lime. Mash until smooth and spreadable. Cut the remaining lime half into four wedges.
Split the sweet potato away from your face to release trapped steam before scooping out the flesh.
Coat the second, cool rimmed baking sheet with the remaining 1 tablespoon olive oil. Place the rested dough in the center and gently press and stretch it into a roughly 12-by-16-inch rectangle, leaving a slightly thicker rim. If the dough springs back, cover it and let it relax for 5 minutes before continuing.
Wash hands, utensils, and work surfaces after handling the uncooked dough, and do not taste it.
Spread the smoky sweet potato mixture evenly over the dough, leaving a 1/2-inch border. In this order, add 1 cup mozzarella, the black beans, poblano strips, red onion, and the remaining 1/2 cup mozzarella.
Bake at 475°F for 14 to 17 minutes, rotating the pan after 10 minutes, until the crust is deeply golden, the underside is browned, the cheese is bubbling, and the toppings are hot throughout.
Use dry oven mitts when rotating or removing the hot baking sheet, and place it only on a heat-safe surface.
Let the pizza cool on the sheet for 5 minutes. Sprinkle with cilantro, cut into eight slices, and serve with the lime wedges.
Let the pizza cool briefly before eating because the cheese, sauce, and toppings retain heat.
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