2 Bako Sweet® Sweet Potatoes
850 g homemade or store-bought pizza dough, divided into 4 equal dough balls
½ cup chocolate ganache
Meringue topping or large marshmallows
¼ cup pistachios, chopped
Olive oil, for brushing crust
Flaky salt, for garnish
Chocolate Ganache
4 oz chocolate, chopped
8 oz heavy cream
Meringue Topping
2 large egg whites
¼ tsp cream of tartar
½ cup granulated sugar
1 tsp vanilla extract
Small pinch fine sea salt
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 6 per dough ball
Chocolate Ganache
1 Place chopped chocolate in a medium heat-proof bowl. In a small pot, heat heavy cream over medium-low heat, stirring occasionally until it hits a low simmer.
2 Pour warm heavy cream over chopped chocolate and let it sit for 5 minutes. Whisk heavy cream and chocolate together until emulsified. Let ganache cool. It will thicken as it cools.
Meringue Topping
3 In a medium saucepan add about 2" of water. Bring water to a simmer (do not boil) over medium-low heat. In a medium heat-proof bowl add all meringue ingredients and whisk well. Place bowl over saucepan to make a double boiler (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture reaches 160° F.
4 Remove bowl from heat and pour meringue mixture into the bowl of a stand mixer. Using the whisk attachment, whip the mixture on medium-high speed until medium peaks are formed. Transfer mixture to a piping bag fitted with a closed star tip.
Assemble Pizzas
5 Preheat oven to 500° F with a pizza stone on lower rack (or preheat grill with pizza stone on grates to 500° F.)
6 Take one dough ball and stretch to 8" in diameter. Place on sheet of parchment paper. Brush edges of crust with olive oil and sprinkle with flaky salt.
7 Add ⅛ cup (2 tbsp) chocolate ganache and spread around. Thinly slice the sweet potatoes with a mandoline. Lightly brush sweet potato slices with olive oil and layer them onto ganache, leaving some of the ganache peeking through.
8 Bake on pizza stone for around 8 minutes or until crust is golden and ganache is bubbly. Let cool for a few minutes before piping on meringue topping. Toast meringue with a kitchen torch. Sprinkle with flaky salt and chopped pistachios. Enjoy!
To learn more about Bako Sweet®, visit www.bakosweet.com/recipes
