I’m {finally} back with another Crazy Ingredient Challenge!

This month’s mission: to combine pineapple and sweet potato. Two of my husband’s favorite ingredients.

At first I was thinking of some sort of savory/sweet empanada, which does still sound insanely delicious. But as things have their own way of developing, pizza became the final answer.

I made slow cooker pineapple barbecue pulled chicken on one of our 100 degree days when preheating the oven seemed like the worst idea on the planet. We served that chicken over rice. The leftovers had gone to work with my husband for 3 days. Firecracker and I loved it re-purposed as nachos, too.

As I sat there with still an insane amount of chicken in my fridge, the light bulb went off. (Not the one in my fridge.) I had half of the CIC challenge done! Now to incorporate the sweet potato. Ding! Pizza!

I made a gluten free pizza dough out of a white sweet potato. (Hello sneaky veggies!) Topped it with barbecue sauce, cheese, the leftover chicken, and some extra pineapple for good measure. The pizza dough was incredible easy to make and held up to the heavy toppings I layered on top. Maybe I’ll make it again using an orange sweet potato for Halloween!

This recipe makes 2 servings.

Pineapple Barbecue Chicken Pizza with Sweet Potato Crust

Ingredients:

• 1 sweet potato
• 2/3 C rolled oats
• 1 egg
• 1/2-1 tbsp olive oil
• barbecue sauce
• 2 C shredded mozzarella cheese
• leftover slow cooker Hawaiian barbecue chicken, finely chopped
• fresh pineapple, diced

Steps:

1. Peel potato. Cube. Place in a pot covered with salted water. Boil 10-15 minutes, until potato is fork tender. Drain and allow to cool.
2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Place cooled potato in a food processor along with the rolled oats and the egg. Process until smooth.
4. Using wet hands, transfer the pizza dough to the prepared baking sheet. Form into a circle, 1/4-1/2″ thick. Bake 25-30 minutes. Allow crust to cool. Flip the crust, peel off the parchment, and brush with olive oil. Bake another 5-10 minutes.
5. Top pizza crust with barbecue sauce, cheese, chicken, and pineapple. Bake another 5-10 minutes until the cheese is melted and the toppings are warmed through.

*The crust recipe is modified from Lindsay at http://pinchofyum.com/sweet-potato-pizza-crust*

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.