There's so much savory goodness in every bite of this naan pizza topped with savory chorizo and sweet potato. With a creamy ricotta base and a sharp parmesan topping, it's pizza heaven!
large handful fresh sage leaveschopped and divided
2naan breads
8ouncesricotta
1tablespoonextra virgin olive oil
salt and pepper to taste
1/2medium sweet potatoskin peeled then peeled into wide flat strips using a vegetable peeler
1cupgrated parmesan cheese
Instructions
Preheat oven to 400°F 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.