Reprinted from Blue Apron
For this recipe, we’re using a rich, cheesy béchamel as the base instead of tomato sauce. Sweet potatoes and caramelized onions add a note of sweetness, and to make it even better, we’re topping the pizza with a zesty arugula salad to cut the richness and complete dish. It’s a wholesome, delicious meal on a slice.
Makes 3 servings; about 700 calories per serving
Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and slice the garlic. Cut off and discard the rind of the cheese; grate the cheese. Peel and slice the sweet potato. Pick the oregano leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and thinly slice the onion.
In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring frequently, 15 to 17 minutes, or until caramelized and browned. Stir in 2 tablespoons of water to deglaze the pot, scraping up any browned bits. Transfer the caramelized onions to a small bowl and set aside. Wipe out the pot.
While the onions caramelize, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast in the oven for 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. Place the cooled sweet potatoes in a bowl and set aside. Wipe off the sheet pan.
In the same pot used to caramelize the onions, melt the butter on medium. Stir in the flour and cook, stirring frequently, 1 to 2 minutes, or until toasted and browned. Slowly whisk in the milk and lemon zest and cook, stirring frequently, 2 to 3 minutes, or until slightly thickened; season with salt and pepper. Remove from heat and stir in the juice of 2 lemon wedges.
Lightly oil the sheet pan used to roast the sweet potatoes. On a work surface, using your hands, gently stretch the dough to a ¼-inch thickness and place on the oiled sheet pan, carefully rubbing the dough into the pan to oil the bottom of the pizza. Spread the béchamel sauce onto the dough and top with the roasted sweet potatoes, caramelized onions, garlic, oregano and all but a pinch of the cheese (save the rest for the salad). Drizzle with olive oil and season with salt and pepper. Bake 12 to 14 minutes, turning halfway through, or until browned and the dough is fully cooked. Remove from the oven and let cool slightly before serving.
While the pizza bakes, in a medium bowl, toss the arugula and remaining cheese with the juice of 1 lemon wedge (you will have an extra lemon wedge) and a drizzle of olive oil. Season with salt and pepper to taste. To finish your dish, sprinkle the pizza with as much of the crushed red pepper flakes as you’d like and top with the arugula salad. Enjoy!