Adobo Sweet Potato Flatbread

Q: is it still pizza if you replace the sauce with sweet potato? I made this recipe after having a [fake, but passionate] argument about it with one of my favorite people on the planet. While I maintain that it is, in fact, pizza, I opted to own that it could also be a flatbread situation (UGH). The sweet potato gets mashed with a blend of warming spices and globs of the sauce from a can of chipotles in adobo. Sprinkle with queso fresco and jack cheeses, and a helpful smattering of black beans, corn, and scallions. Serve with avocado, and a plop! or two of your favorite salsa or hot sauce.

Adobo Sweet Potato Flatbread
Makes one pizza/flatbread UGH

cornmeal, to coat the bottom of the crust
one 16 oz package of store-bought pizza dough (highly recommend Trader Joe’s)
2 tbsp extra virgin olive oil
sea salt and ground pepper, as desired
1 cup sweet potato, mashed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp sweet paprika
adobo sauce from chipotles in adobo, for drizzling
1 cup queso fresco, grated
1 cup melty, mild cheese (I used havarti, but jack would also be great here)
1/4 cup canned black beans, drained
1/2 cup canned corn, drained
2 green onions, light green parts only, thinly sliced

To serve: avocado slices, hot sauce, or your favorite salsa

Preheat oven to 350 degrees Fahrenheit. Brush a baking sheet with olive oil and sprinkle with cornmeal, then set aside. On a clean surface, lay out the pizza dough. Use oiled fingertips to pull, stretch, nudge and press the dough into a thin rectangle. Gently transfer to baking sheet and continue to press to the edges of the pan. The dough will be thin and imperfect; just try to get it even. Sprinkle with sea salt and black pepper, as desired. Transfer to oven and bake for 5-10 minutes, until crisped and slightly golden. Meanwhile, mix spices into mashed sweet potato. Out of the oven, dot the dough with globs of sweet potato and spread gently (and perhaps imperfectly), leaving about and inch or so of space for crust. Drizzle everywhere with adobo sauce. Evenly sprinkle with the two cheeses, followed by the black beans, corn, and green onions. Bake for an additional 10-15 minutes, until the edges are golden brown and the cheese is nice and melty. Serve with avocado slices and hot sauce or your favorite salsa (note: anything with chipotle is really, really good here).

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