Introduction

Beet and Burrata Sweet Potato Pizza is a creative, gluten-free twist on traditional pizza that’s both healthy and delicious. Instead of using a regular pizza crust, this recipe uses roasted sweet potato slices as the base. These “mini-pizzas” are topped with vibrant roasted beets, creamy burrata cheese, and a generous drizzle of fresh pesto, creating a nutrient-packed meal that satisfies your pizza cravings while keeping things light. Perfect for lunch, dinner, or as an appetizer, this dish is not only gluten-free but also filled with a range of vitamins and minerals, making it both indulgent and nourishing.

Ingredients

• 1 large sweet potato
• 2 medium beets, roasted and sliced
• 1 ball of burrata cheese (about 4 oz)
• 4 tbsp fresh pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tsp balsamic glaze (optional)
• Salt and pepper, to taste
• 1 tbsp pine nuts (optional)
• Fresh basil leaves (for garnish)
• Red pepper flakes (optional, for garnish)

For Homemade Pesto (optional):

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/3 cup Parmesan cheese, grated
• 2 cloves garlic
• ½ cup olive oil
• Salt and pepper, to taste
• Juice of half a lemon (optional)

Preparation

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Start by roasting the beets. Wash the beets thoroughly and wrap each one in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until they are fork-tender. Once done, remove them from the oven, allow them to cool, and peel off the skin. Slice the beets into thin rounds and set aside.

Step 2: Prepare the Sweet Potatoes

While the beets are roasting, prepare the sweet potatoes. Wash the sweet potato and slice it lengthwise into ¼-inch thick rounds. Lay the sweet potato slices on a baking sheet lined with parchment paper. Drizzle both sides with olive oil and season with salt and pepper. Roast the sweet potato slices in the oven for 20-25 minutes, flipping them halfway through, until they are tender but still hold their shape.

Step 3: Make the Pesto (if homemade)

If you’re making the pesto from scratch, combine the basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. While the processor is running, slowly pour in the olive oil until the mixture becomes smooth. Season with salt, pepper, and lemon juice to taste.

Step 4: Prepare the Burrata

Remove the burrata from its packaging and allow it to come to room temperature. Burrata has a delicate, creamy center that makes it perfect for spreading onto the sweet potato base. Tear the burrata into smaller pieces for topping the pizzas.

Step 5: Assemble the Sweet Potato Pizzas

Once the sweet potato slices are roasted, remove them from the oven and let them cool for a couple of minutes. Spread about 1 tablespoon of pesto over each sweet potato slice. Top with slices of roasted beet and then place chunks of burrata cheese on top.

Step 6: Drizzle and Garnish

For added flavor, drizzle the sweet potato pizzas with a little balsamic glaze. Garnish with fresh basil leaves and a sprinkle of pine nuts for crunch. If you like a bit of spice, add a pinch of red pepper flakes to finish the dish.

Step 7: Serve

Serve the Beet and Burrata Sweet Potato Pizzas warm. They are perfect as a main course or served as an appetizer for gatherings.

Cooking Note

• Roasting the beets: Roasting beets can take some time, but you can prepare them ahead of time. Once roasted, they can be stored in the fridge for up to 3 days and used when needed.
• Sweet potato slicing: Try to slice the sweet potato evenly to ensure all the pieces cook at the same rate. Thinner slices will be crispier, while thicker slices will be softer and more substantial.
• Burrata alternatives: If burrata isn’t available, fresh mozzarella or even ricotta can be used, though burrata’s creamy texture adds an extra level of indulgence.

Serving Suggestions

• Main course: Serve these sweet potato pizzas with a side of arugula salad for a balanced and nutritious meal.
• Appetizer: These mini pizzas are great finger foods for parties or casual gatherings.
• Brunch: Incorporate them into a brunch spread with other healthy options like avocado toast, fresh fruit, and smoothies.
• Customization: You can easily add more toppings such as arugula, sun-dried tomatoes, or a drizzle of hot honey for a touch of sweetness and heat.

Tips

1. Pre-roast veggies: Roast the beets and sweet potatoes in advance for quick assembly when it’s time to serve. This makes the dish perfect for meal prep or easy weeknight dinners.
2. Pesto variety: Switch up the flavor by making a kale pesto or adding roasted red peppers into your pesto mix.
3. Vegan option: To make this dish vegan, substitute burrata with a dairy-free cheese alternative, such as cashew-based mozzarella, and use a vegan pesto.
4. Crispier sweet potato: If you prefer a crispier base, broil the sweet potato slices for an additional 2-3 minutes after roasting.
5. Additional protein: Add some thinly sliced prosciutto or grilled chicken to make the meal heartier.

Prep Time:

• 15 minutes

Cooking Time:

• 45 minutes (including beet roasting time)

Total Time:

• 60 minutes

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 9g
• Sodium: 300mg

Conclusion

Beet and Burrata Sweet Potato Pizza is a delightful gluten-free option that satisfies your pizza cravings while offering a healthier twist. The sweetness of the roasted beets, the creamy richness of burrata, and the herby freshness of pesto all come together on a crispy sweet potato base for a unique and flavorful experience. Whether you’re making it for yourself or serving it to guests, this pizza is sure to impress with its vibrant colors, textures, and bold flavors. Best of all, it’s easy to prepare and versatile enough to suit a variety of dietary preferences, from gluten-free to vegan.

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