Kale And Sweet Potato Pizza

1. 1

   Add warm water into bowl of stand mixer. Add sugar and sprinkle yeast into bowl. Let sit 10-15

2. 2

   minutes until yeast becomes foamy. Add flour, salt and 1 teaspoon olive oil. Attach dough hook to KitchenAid(R) Stand Mixer and turn to speed 2 for 1 minute, increase to speed 4 and mix for

3. 3

   2-3 minutes, adding additional flour, a few tablespoons at a time if needed. Dough should pull away from bowl. In a separate large mixing bowl, coat bowl with olive oil. Gather dough into a

4. 4

   ball and place in oiled bowl, turn to coat. Cover with clean towel and let proof until doubled,

5. 5

   about 1 hour. Punch down dough and shape into 2 balls. Let rest 15 minutes.

6. 6

   Preheat oven to 425 degrees.

7. 7

   Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach the

8. 8

   medium shredding blade. Position large bowl under attachment to catch shredded sweet

9. 9

   potatoes. Fill feed tube with sweet potatoes, cut to size if needed. Turn stand mixer to speed 6

10. 10

    and process. Repeat remaining sweet potato. Place a separate bowl under attachment and

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    repeat with kale. Set kale aside.

12. 12

    Toss shredded sweet potatoes with 1 teaspoon olive oil and spread out evenly on baking sheet.

13. 13

    Bake 10-12 minutes, until tender.

14. 14

    Line 2 baking pans with parchment paper. On floured surface, roll dough into 9-inch rounds.

15. 15

    Crumble goat cheese and divide between crusts. Divide shredded sweet potatoes, kale, garlic

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    and mushrooms between crusts. Drizzle with olive oil and season with sea salt, pepper and

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    dried chili flakes.

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    Bake until crust is golden, 15-20 minutes.

* Per serving · 4 servings · Values may vary.