Think outside the pizza box! TODAY's latest home Chef Challenge winner Jenn Tidwell shares a creative recipe for apple butter sweet potato black trumpet mushroom pizza with sage. Learn more about Jenn, and click hereto enter your own recipes to TODAY's Home Chef Challenge!
- 1/2 oz. dried black trumpet mushrooms
- water, for soaking
- 1 whole wheat pizza crust
- 1/2 c. apple butter
- 1/3 c. mashed sweet potato
- 2 c. shredded mozzarella cheese
- 2 T. fresh sage, minced
- 1 T. black truffle oil
Preheat oven to 400 degrees F. To prepare the dried mushrooms bring some water to a boil and pour over mushrooms; let soak about 20 minutes until soft. Drain and reserve mushroom stock for another dish.Assemble pizza by placing crust on pizza pan then evenly smear apple butter and mashed sweet potato across crust almost to edges. Next sprinkle mozzarella over pizza then top with black trumpet mushrooms; bake for 12 to 15 minutes until golden and bubbly.Remove pizza from oven and garnish with both fresh sage and black truffle oil. Let rest a few minutes for cheese to set then slice into about 8 even pieces and serve.
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