Those of you who know me know that I could eat some sort of pizza dish nearly every day for the rest of my life.
That’s why I’m excited to share this recipe with you from my friend Ali’s new book, Inspiralize Everything.
If you’re not familiar with Ali, she’s the person behind Inspiralized, a blog exclusively dedicated to sharing spiralized recipes– she’s even created her own spiralizer! I had the pleasure of meeting Ali in person earlier this year (we both attended a cooking class at the Culinary Institute of America), right when she was in the middle of editing this book– so I’m thrilled for her that her second book is finally here.
Inspiralize Everything is a cookbook organized alphabetically by type of produce, from apples to zucchini, so you can easily find a recipe to work with using the produce you already have on hand. This book is loaded with recipes to accommodate a variety of diets, from paleo to vegan to gluten-free to raw, and it also includes several one-pot, make-ahead, and no-cook meals to make things as easy as possible. All you need is a spiralizer to get started! (I use this one, pictured above.)
Some of the tempting recipes included in this book are:
- Crabless Crab Cakes with Green Apple Guacamole
- Apple Walnut Muffins
- Chicken & Celeriac Rice Soup
- Winter Lasagna with Butternut Squash
- Watermelon Radish Nourish Salad with Lemon-Ginger Vinaigrette
- Cheeseless French Onion Soup
- Zucchini Noodle Bread with Coconut Cream Frosting
I rarely have the patience to make anything that takes more than 30 minutes in the kitchen these days, so this Sweet Potato Pizza Skillet from the new book was the perfect meal for my family last week– and I asked Ali if I could share it with you below. I hope you’ll enjoy it as much as we did!
Sweet Potato Pizza Skillet
1 tablespoon extra-virgin olive oil
3 medium sweet potatoes, peeled, spiralized with
1 teaspoon garlic powder
Salt and black pepper
1 ½ cups marinara sauce
½ teaspoon dried oregano
1¼ cups shredded mozzarella cheese
¼ cup sliced black olives
½ small red onion, thinly sliced
1 small green bell pepper, thinly sliced
2 tablespoons chopped fresh basil, for garnish
1 tablespoon grated Parmesan cheese, for garnish
Preheat the oven to 425 degrees. Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is shimmering, add the sweet potato noodles and season with the garlic powder, salt, and black pepper. Cook for about 5 minutes or until beginning to soften.
Pour the marinara sauce over the noodles, sprinkle with the oregano, then layer the mozzarella on top. Top with the olives, onion, and bell pepper. Bake for 20 to 25 minutes or until the cheese is melted and golden.
Garnish with the basil and Parmesan and serve warm.
Spiralized Sweet Potato Pizza Skillet
- 1 tablespoon extra-virgin olive oil
- 3 medium sweet potatoes , peeled, spiralized with
- 1 teaspoon garlic powder
- Salt and black pepper
- 1 ½ cups marinara sauce
- ½ teaspoon dried oregano
- 1¼ cups shredded mozzarella cheese
- ¼ cup sliced black olives
- ½ small red onion , thinly sliced
- 1 small green bell pepper , thinly sliced
- 2 tablespoons chopped fresh basil , for garnish
- 1 tablespoon grated Parmesan cheese , for garnish
- Preheat the oven to 425 degrees.
- Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is shimmering, add the sweet potato noodles and season with the garlic powder, salt, and black pepper. Cook for about 5 minutes or until beginning to soften.
- Pour the marinara sauce over the noodles, sprinkle with the oregano, then layer the mozzarella on top. Top with the olives, onion, and bell pepper.
- Bake for 20 to 25 minutes or until the cheese is melted and golden.
- Garnish with the basil and Parmesan and serve warm.
Per Serving: Calories: 252, Fat: 13g, Carbohydrates: 24g, Fiber: 4g, Protein: 10g
Reprinted with permission from Inspiralize Everything, by Ali Maffucci.
Note: If you don’t have sweet potatoes on hand, this recipe also works well Rutabaga and other types of potatoes.
Reader Feedback: What’s your favorite recipe to make with a spiralizer?
Disclosure: Ali sent me a complimentary copy of her cookbook and spiralizer, but as as always, I am under no obligation to post a positive review. I will only share things here on the blog that my family will actually use in our own home!
Questions and Reviews
Ohhh I havent tired spiralised sweet potato but this looks like something I would try – need to get out of my dull meal routine that has happened!
That looks absolutely fantastic. I most certainly would try. No tomatoes for me so I’d used pesto instead. How marvelous ?
That looks so good! I don’t have my cast iron skillet anymore (16 year old daughter tried washing it…let’s not go there). Anyway, will this work if I transfer my stove top items into a glass baking dish to bake?
Yes. I actually think I read that when I saw this recipe before. You could use a 9X9 baking dish.
I think you forgot which spiralizer setting to use for the sweet potatoes. At least I can’t find it.
Omg this was OUTSTANDING! I added some jalapeno. For anyone reading comments, you should consider doubling this! I will be next time. 🙂
Megan, I am loving Everyday Detox but wonder. Many recipes use cashews and they are one nut meat I do not tolerate well at all. As a general rule, what would be the best substitute. Any other nut meats or would you recommend one in particular.
Hubby is a hot dog and pizza guy and it is taking some time but I am gradually introducing new choices. He batched it for two long, just eatting what was easy for him by himself. Your yummy ideas are a great help in helping him eat healthy.
My guess is that blanched almonds would be the best substitute for cashews, though you’re welcome to experiment! I’m glad to hear you’re enjoying the recipes so far. 🙂
Do I have to use a cast iron skillet for this recipe? I love all your recipes.
Fabulous! I added some grass fed ground beef as a topping for my meat loving husband. Delicious ?
I made this last night and it is absolutely one of the greatest recipes that I have ever made. I’m not sure how you managed to fit three sweet potatoes in a 10 inch pan… I used 2 large sweet potatoes in a 14 or 16 inch skillet… but regardless, this was amazing. I’m not particularly fan of sweet potato or pasta, and didn’t have high expectations, but this one totally exceeded what I ever could have imagined. Huge hit with everyone in this house!
These are white sweet potatoes, not yams, right? They look white. Thanks!
This was out of this world!Probably one of the favorite things I have ever made. My husband loved it too. Thank you, Megan!
This is amazing! I used 100 % vegan mozzarella-melts. Added some sautéed mushrooms. After I turned off oven threw some arugula on top and popped back in oven for about 3 minutes. Served sprinkled with Follow Your Heart Parmesan..
Oh I used Myoko’s oat milk butter with garlic to cook the sweet potatoes. This is a keeper,
I have made this recipe several times and always enjoy it.
I just made this and is delicious! And you can add whatever you like in a pizza. Y
This is a keeper