Love at First Bite: Sweet Potato, Spinach, and Chicken Pizza


I first got the idea for this recipe when I saw a recipe on Pinterest

Sweet potato, kale, and chicken pizza.

Sweet potato, kale, and chicken pizza.

(originally from for Pumpkin and Spinach Flatbreads with Goat Cheese. I love this recipe because there are lots of ways to modify it by combining five ingredients. Make your combo by choosing sweet potato or pumpkin puree, spinach or kale, chicken or coin-slice bratwurst, a base (pizza dough, pita bread, tortillas), and your favorite cheese. The result: a rich, filling, healthy, and fairly easy dinner. This is definitely a ‘Love at First Bite’ recipe, which is my way of saying it’s something I say “mmm mmm mmm,” about the whole time I eat it, and will make it over and over!


1cup mashed sweet potato

2 cups Spinach

1 cup cooked chicken

Pizza dough, pita bread, or tortillas


Makes: 1 pizza, 2 pita pizzas, or 2 quessadillas

Step 1: If you have time and the desire to make your own pizza dough or tortillas, do that first! Click on each to see the recipes I use.

Step 2: Soak the sweet potato for up to 45 minutes to make peeling and chopping easier. Peel, cube, and boil a sweet potato until it is soft enough to be mashed. Mashing one sweet potato usually gives me more than a cup, so I save the extra for a snack or a side dish.

Step 3: While the sweet potato is boiling, do what needs do be done to your chicken. If you’re using a pre-cooked rotisserie chicken, which I usually do, then shred it. If you’re using chicken breast, cook it and cube it. Cook it.

Step 4: Wash and de-stem your spinach leaves.

Step 5: Put it all together! Spread the mashed sweet potato base (pizza dough, pita bread, or tortilla). Distribute the spinach over the top. Distribute the chicken. Add any cheese of your liking (white cheddar or mozzarella are my favorites on this).

Step 6: If you are making this as a quesadilla, put another tortilla on top and cook in a pan on the stovetop. If you are making this as a pizza, bake at 425 degrees for 15-20 minutes. If you are having this atop pita bread, bake at 425 degrees for 7-10 minutes, or until pita crisps up a bit.

Note: I’ve skipped the meat and/or cheese on this before and it’s still scrumptious!


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