Okra-zy Sweet Potato Pizza

by Sarah on November 5, 2010 · 5 comments

After Brittany posted her Ode to Okra this week, I remembered that I had yet to share with y’all a fabulous creation o’ mine from a few weeks ago: Okra Pizza on Sweet Potato Crust!

(No, those okra weren’t turning bad…they were purple!)

Yes, y’all, I was gettin’ back to those (faux) Southern roots with this recipe. Inspired by the okra I had purchased at the farmers’ market….
…I thought to myself, “Self, what can I do to put a twist on the classic “stewed okra-and-tomatoes” dish that I would normally revert to. (Not that there is anything wrong with it, of course. As we all know, sometimes simple is best!)

Naturally, tomatoes = tomato sauce = pizza in the associative connections within my brain, so the idea for Okra Pizza was born.

But then I thought, “Why not make this even MORE amazing and make a special crust….and not just any special crust…a sweet potato* crust?”

So. Well. I did.

Even if okra scares you or you think it’s slimy and gross (it isn’t…at least not in this recipe), you should still make the crust. It is sweet-taterific…!

First, I took a sweet tater……that looked bizarrely like a seal or manatee.
I roasted it up for about an hour at 400 degrees…
…and tried to restrain myself from gobbling it all up right then and there.
Into a large bowl, I added some instant active dry yeast to warm water.
Let it bubble for a hot second and then whisked it up.
Mmmmm….sweet potato…..

Stir and mash.

Eat the skin. (Obviously.)
To the now-orange yeast….
…I added a little olive oil and agave (I would have used honey if I’d had it, but we were out!)…….and a mix of whole wheat and all-purpose flour. (Using a ratio of 2:1 is my general rule of thumb on baking with wheat flour.)

…and then the crust came together….
….very slowly…

Still a little gummy on the bottom?
Add more flour!
Keep on stirring…
(Well, actually, the spoon had left the building—I mean, bowl—by now, and the hands were a-workin’ that dough.)
Still MORE flour…(1/4 c. at a time)
Finally! A beautiful doughball/lump.
Removed for a moment…
…and then returned to the now-clean bowl.

Cover and let ‘er rise.

Let the crust sit for a few hours. (Or eight, if you forget about it. Not that that would ever happen to me.)
I only wanted to make one pizza, and this recipe made a HUGE amount of dough, so I took half of it…

…and put it in the freezer.Only time will tell if it survives the frost.

I spread the other half of the dough out on a baking sheet. I’m not one to worry about rolling it out beautifully or anything….just get your hands in there and push it around.

I parbaked the crust just until it started to rise (about 3-4 minutes) in a 450 degree oven…Then, I topped it off with a generous helping of tomato sauce….…add spices if yours doesn’t already come seasoned.I went ahead and added some Creole seasoning for a little extra Southern-inspired fun. :)I also added some diced onion…
…because when you stew tomatoes and okra, you usually add some sweet Vidalia onions in the mix. [At least in my mind you do.]

Oh, and I put on the okra of course! [I also added a little grated mozzarella and Parmesan, but y’all know by now I’m not an extra-cheese kind of girl.]Again, even if you don’t want to make the Okra Pizza, I would totally recommend the sweet potato crust. It was DELICIOUS! [And it smells AMAZING while cooking…]
Okra Pizza on Sweet Potato Crust

For the crust (double-batch):
1 package instant dry yeast
1 cup hot water
1 Tbsp. olive oil
1 Tbsp. honey or agave
1 tsp. salt
1 cup roasted, mashed sweet potato
2 cups whole wheat flour
1 cup all-purpose flour
[more flour as needed]

For the pizza:
1 cup tomato sauce
1/2 cup diced sweet onion, or more to taste
Cajun or Creole seasoning (optional)
3-4 cups sliced okra “stars”
1 cup grated mozzarella & Parmesan cheeses

1. Combine yeast and hot water in a large mixing bowl. Allow yeast to “bloom”/bubble for about 3 minutes.
2. Add mashed sweet potato, olive oil, and agave or honey to the yeasty water. Stir well to combine.
3. Add the wheat flour and mix well.
4. Add the all-purpose flour in 1/4 cup increments, kneading well after each addition, until the dough is not sticky or gummy to the touch.
5. Remove dough from bowl, clean bowl, and then return the dough. [Or just put it into another bowl…]
6. Cover and allow to rise until doubled in size.
7. Preheat oven to 450 degrees.
8. Par-bake crust until just beginning to rise (about 2-3 minutes). Remove from oven.
9. Top crust with tomato sauce, seasoning, onions, okra, and cheeses.
10. Bake until hot and melty!

Tweet about this on TwitterShare on FacebookEmail this to someonePin on Pinterest

{ 5 comments… read them below or add one }

Jen November 5, 2010 at 1:34 pm

Interesting! I've never had okra before, but this looks quite tasty!



Claire @ Un Bello Aperitivo November 5, 2010 at 4:37 pm

I haven't mustered up enough courage to try okra yet, but, um, I think it'll be sometime soon?

However, I love sweet potatoes, and eating the skin! It's possibly the best part. 😉


Krystina November 6, 2010 at 10:44 am

That purple okra is gorgeous.


atastelife November 8, 2010 at 10:32 am


i'm all over this.


Jacqui November 8, 2010 at 2:44 pm

Love the crust, I have been waiting to see this recipe!


Leave a Comment

Previous post:

Next post: