Ingredients:

• 1 12” Venice Bakery Gluten Free Pizza Crust
• 1 large sweet potato, peeled and chopped
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ cup skim milk
• 3 cups kale, chopped
• ½ medium onion, sliced
• ½ cup mozzarella cheese
• ¼ cup balsamic vinegar
• 2 Tbsp. olive oil
• 2 Tbsp. water
• Salt and pepper to taste

Directions:

1. Preheat oven to 425°F
2. Bring pot of water to a boil and add the chopped sweet potato. Boil for 20 minutes or until you can easily press a fork through. Remove from heat and drain the water.
3. Mash the sweet potato and add milk, salt and pepper until it’s a smooth consistency.
4. Heat skillet with olive oil and add the sliced onions, chopped kale and water. Cover and let steam for 10 minutes. Add salt and pepper to taste.
5. Spread sweet potato mixture on pizza with kale, onions and cheese.
6. Bake pizza 9-11 minutes until cheese is melted and crust is golden brown.
7. Remove pizza and let cool for 1 minute.
8. Drive the balsamic vinegar over pizza.
9. Cut, serve and enjoy.