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LMSL Episode 4 Heart shaped Korean sweet potato pizza with ‪@AdamWitt‬

Pizza crust - low hydration dough
1 cup Warm water
1 tbsp Sugar
3.5 cups Bread flour
3/4 tsp Yeast
2 tsp Olive oil

Mix until it comes together. Cover and set aside for 20 minutes gluten development. Add salt and knead until a smooth ball forms. Put it in a container with a lid and let it sit in the fridge for 24 hours.

Topping
4 Korean Sweet potatoes - peeled and chopped (for puree)
Steam for 20 to 25 minutes until tender - save a handful for the topping
1/2 corn from the cob
Quarter Red onion - finely diced
Full fat mozzarella shredded

Pizza sauce
1 can tomato sauce
Kosher salt
2 tbsp Olive Oil
1 clove garlic finely minced

Sweet potato puree
3 sweet potatoes steamed
Kosher salt to taste
2 to 4 tbsp Water
3 Steamed sweet potatoes

Blend all the ingredients until smooth

Once the dough is ready to use. Using a rolling pin, flatten, roll, and form your pizza crust. Roll the edges of the dough in to make a crust. Add sweet potato into a piping bag, and line the crust with the puree. Add mozzarella, corn, red onions, and the chunks of steamed sweet potatoes.

Bake at 350 for 18 - 20 minutes.
Top with parsley and olive oil.Pizza crust - low hydration dough
1 cup Warm water
Sugar
3.5 cupsBread flour
3/4 tsp Instant Yeast
2 tsp Olive oil

Mix until it comes together. Cover and set aside for 20 minutes gluten development. Add salt and knead until a smooth ball forms. Put it in a container with a lid and let it sit in the fridge for 24 hours.

Topping
4 Korean Sweet potatoes - peeled and chopped (for puree)
Steam for 20 to 25 minutes until tender - save a handful for the topping
1/2 corn from the cob
Quarter Red onion - finely diced
Full fat mozzarella shredded

Pizza sauce
1 can tomato sauce
Kosher salt
2 tbsp Olive Oil
1 clove garlic finely minced

Sweet potato puree
3 sweet potatoes steamed
Kosher salt to taste
2 to 4 tbsp Water
3 Steamed sweet potatoes

Blend all the ingredients until smooth

Once the dough is ready to use. Using a rolling pin, flatten, roll, and form your pizza crust. Roll the edges of the dough in to make a crust. Add sweet potato into a piping bag, and line the crust with the puree. Add mozzarella, corn, red onions, and the chunks of steamed sweet potatoes.

Bake at 350 for 18 - 20 minutes.
Top with parsley and olive oil.
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