There’s so much savory goodness in every bite of this sage chorizo sweet potato naan pizza. With a creamy ricotta base and a sharp parmesan topping, it’s pizza heaven!
Yesterday morning, I woke my ass up way earlier than should be allowed on a Sunday, put on a bathing suit, sweat pants and a hoodie and drove myself to the gym to get submerged in a tepid tank of water in an RV out back while simulating drowning all for the sake of finding out what my body fat is.
3 things were learned from this whole experience:
- our bodies have a strong ass desire to stay alive (as evidenced by almost breathing in through my nose out of sheer instinct/will to live while simultaneously trying to breathe out as much air through my mouth).
- you don’t want to think about how many other mostly naked bodies were in the tub before you because you’ll be highly grossed out and start imagining all the diseases you might be contracting while trying to purposely drown yourself.
- hard work, a lot of food sacrifices and consistency pay the eff off.
There are a few different methods out there to measure body fat and they’re not comparable to one another but hydrostatic testing (water submersion) is highly accurate for what it does and being that it’s what is available in my area and what I plan to use moving forward to track change over time, it made the most sense for me to do and get a baseline.
After 3 months of nutrition coaching with Renaissance Periodization and 6 days out from the end of my cut cycle with them, I measure 10.3% body fat and I’m flippin’ ecstatic about that.
I’ve literally never felt better about how I look and how I’m performing in the gym as I do right now.
I’ve PR’ed every single lift in the last 3 months, gotten muscle ups and I can finally say I now have visible abs.
Every piece of clothing I own is loose on me (now I have to go try to find new shorts and bathing suits 5 days before Cabo in the middle of winter because of that…) and all of this has happened with increased energy in the gym. Science is pretty freaking awesome when it’s applied to food quantities, timing and composition and can work out that way.
So what does someone do when they find out they’ve kicked ass over the last 3 months (sorry, modesty escapes me today)?
Make the most epic sage chorizo sweet potato naan pizza on this planet…and then feed it to their husband who doesn’t have 6 days left on his diet (after stealing the tiniest most delicious bite for quality control purposes of course) who happily devours it in about 3 minutes flat.
I said it on snapchat and I really wasn’t exaggerating, this naan pizza might be the best thing to have come out of my kitchen in the past 5 years of blogging. It even beats out garlic pizza bread, albeit ever so slightly.
From the warm ricotta base to the sweet and spicy chorizo and onions to the sharp parmesan topping and the fresh sage infused in every single layer on a fluffy piece of naan, it’s literally the most amazing savory bite you will taste.
I used to think rosemary was my favorite winter herb, but sage has overtaken it this winter, I’m just full blown obsessed with the stuff. If it’s not your cup of tea though, use rosemary instead or even thyme, it would be perfect with either as well!
Love this sage chorizo sweet potato Naan pizza recipe?
Sage Chorizo Sweet Potato Naan Pizza
- 8 ounces chorizo
- 1/2 medium yellow onion thinly sliced
- large handful fresh sage leaves chopped and divided
- 2 naan breads
- 8 ounces ricotta
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1/2 medium sweet potato skin peeled then peeled into wide flat strips using a vegetable peeler
- 1 cup grated parmesan cheese
- Preheat oven to 400 degrees.
- Place the chorizo and onions in a medium skillet over medium-high heat breaking the chorizo into small pieces with a spatula as it cooks. Cook until browned, add about 1/2 tablespoon chopped sage to the skillet, toss to combine and remove from heat, set aside.
- In a small bowl, mix the ricotta, olive oil, 1 tablespoon chopped sage, salt and pepper together.
- Spread the ricotta mixture evenly on top of each piece of naan.
- Place the sweet potato peels on top of the ricotta mixture.
- Spoon the chorizo mixture evenly on top of the sweet potato.
- Sprinkle the parmesan on top of the chorizo and garnish with a bit more chopped sage.
- Place naan pizzas on a parchment lined baking sheet and bake for about 10 minutes until heated through and parmesan has melted.
- Remove from oven, garnish with some additional fresh sage, cut into pieces and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.