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1
Add warm water into bowl of stand mixer. Add sugar and sprinkle yeast into bowl. Let sit 10-15
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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
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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
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4
ball and place in oiled bowl, turn to coat. Cover with clean towel and let proof until doubled,
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5
about 1 hour. Punch down dough and shape into 2 balls. Let rest 15 minutes.
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6
Preheat oven to 425 degrees.
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7
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach the
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8
medium shredding blade. Position large bowl under attachment to catch shredded sweet
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potatoes. Fill feed tube with sweet potatoes, cut to size if needed. Turn stand mixer to speed 6
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and process. Repeat remaining sweet potato. Place a separate bowl under attachment and
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11
repeat with kale. Set kale aside.
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12
Toss shredded sweet potatoes with 1 teaspoon olive oil and spread out evenly on baking sheet.
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13
Bake 10-12 minutes, until tender.
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14
Line 2 baking pans with parchment paper. On floured surface, roll dough into 9-inch rounds.
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15
Crumble goat cheese and divide between crusts. Divide shredded sweet potatoes, kale, garlic
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16
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.
