4 mini naan breads (I used these) or pizza crust of your choice
olive oil, for brushing on the dough
½ clove of garlic
ricotta cheese - a few tablespoons per pizza
shaved red onion
shaved brussels sprouts
a few pieces of kale
pinches of red chile flakes
grated pecorino cheese
Preheat oven to 325 degrees.
Toss sweet potato ribbons with a tiny bit of olive oil and salt.
Brush a little bit of oil on each crust or flatbread and rub it with the open side of a ½ clove of garlic. Top each pizza with a slather of ricotta cheese, a few slices of red onion, a few shaved brussels sprouts, kale and a few ribbons of sweet potato.
Top generously with grated cheese and bake for about 20 minutes or until the sweet potatoes are tender and cooked through. (tip: check after 15 minutes - if the sweet potatoes are cooking slower than the other veggies (and/or your pizza crust), cover loosely with foil).
Recipe by Love and Lemons at https://www.loveandlemons.com/mini-sweet-potato-pizzas/