Sweet Potato and Sage White Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza, 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 45 minutes
1 medium sweet potato, about 8 ounces, sliced into 1/8-inch rounds
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
16 fresh sage leaves
2 tablespoons raw pumpkin seeds, also called pepitas
1 large garlic clove, finely grated or minced
2 tablespoons all-purpose flour or fine semolina, for shaping
6 ounces low-moisture mozzarella, shredded
2 ounces goat cheese, crumbled
1/8 teaspoon crushed red pepper flakes, optional

Do This

1. Heat oven to 475°F with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.
2. Toss sweet potato rounds with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper; roast on parchment for 10 to 12 minutes, flipping once.
3. Fry sage leaves in 2 tablespoons olive oil for 20 to 30 seconds until crisp; drain and reserve 1 tablespoon of the sage oil.
4. Toast pumpkin seeds in a dry skillet for 3 to 4 minutes, then set aside.
5. Mix the reserved sage oil with garlic, 1/4 teaspoon salt, and optional red pepper flakes.
6. Stretch dough to a 12-inch round, brush with garlic-sage oil, then top with mozzarella, roasted sweet potato, and goat cheese.
7. Bake for 10 to 12 minutes, then finish with crispy sage and toasted pumpkin seeds. Rest 3 minutes before slicing.

Why You’ll Love This Recipe

Cozy autumn flavor: Sweet roasted potato, earthy sage, creamy cheeses, and nutty pumpkin seeds make this pizza feel seasonal and special.
No tomato sauce needed: A simple garlic-sage olive oil base keeps the pizza bright, savory, and deliciously white-pizza style.
Great texture in every bite: You get crisp crust, tender sweet potato rounds, melted mozzarella, tangy goat cheese, crackly sage, and toasted pepitas.
Home-cook friendly: Store-bought pizza dough works beautifully, and each topping is simple to prep ahead.

Grocery List

Produce: 1 medium sweet potato, 1 bunch fresh sage, 1 head garlic
Dairy: Low-moisture mozzarella, goat cheese
Pantry: 1 pound pizza dough, extra-virgin olive oil, raw pumpkin seeds, all-purpose flour or fine semolina, kosher salt, black pepper, crushed red pepper flakes

Full Ingredients

For the Sweet Potato

1 medium sweet potato, about 8 ounces, scrubbed and sliced into 1/8-inch rounds
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Crispy Sage and Pumpkin Seeds

16 fresh sage leaves, patted completely dry
2 tablespoons extra-virgin olive oil, for frying the sage
2 tablespoons raw pumpkin seeds, also called pepitas
1 small pinch kosher salt, for seasoning the sage

For the Pizza

1 pound pizza dough, homemade or store-bought, rested at room temperature for 45 minutes
2 tablespoons all-purpose flour or fine semolina, for shaping the dough
1 tablespoon reserved sage-infused olive oil, from frying the sage
1 large garlic clove, finely grated or minced
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes, optional
6 ounces low-moisture whole-milk mozzarella, shredded
2 ounces goat cheese, crumbled

Sweet Potato and Sage White Pizza – Closeup

Step-by-Step Instructions

Step 1: Warm the Dough and Preheat the Oven

Take the pizza dough out of the refrigerator 45 minutes before baking so it can relax and stretch easily. Place a pizza stone or an inverted rimmed baking sheet on the middle rack of the oven, then heat the oven to 475°F for at least 30 minutes. A very hot surface helps the crust bake up crisp instead of pale and soft.

Step 2: Roast the Sweet Potato Rounds

Line a baking sheet with parchment paper. Slice the sweet potato into thin 1/8-inch rounds; try to keep the slices fairly even so they roast at the same speed. Toss the rounds with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer and roast at 475°F for 10 to 12 minutes, flipping once halfway through, until just tender and lightly browned at the edges.

The sweet potato does not need to be deeply caramelized at this stage. It will spend a little more time in the oven on top of the pizza, so you want it flexible and cooked through, not dried out.

Step 3: Fry the Sage Until Crisp

While the sweet potato roasts, place 2 tablespoons olive oil in a small skillet over medium heat. When the oil is warm and shimmering but not smoking, add the dry sage leaves in a single layer. Fry for 20 to 30 seconds, turning once if needed, until the leaves darken slightly and stop bubbling vigorously. Transfer them to a paper towel-lined plate and sprinkle with a tiny pinch of kosher salt.

Pour off and reserve 1 tablespoon of the sage-infused oil for the pizza base. This oil carries a lot of flavor, so it becomes the simple white-sauce-style layer for the pizza.

Step 4: Toast the Pumpkin Seeds

Place the pumpkin seeds in a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan often, until the seeds smell nutty and a few begin to puff or pop. Transfer them to a small bowl so they do not continue to brown in the hot pan.

Step 5: Make the Garlic-Sage Oil

In a small bowl, stir together 1 tablespoon reserved sage oil, the finely grated garlic, 1/4 teaspoon kosher salt, and the optional crushed red pepper flakes. This mixture should be strongly aromatic, because it seasons the dough directly and gives the pizza its savory white-pizza base.

Step 6: Shape the Pizza Dough

Lightly dust a sheet of parchment paper with the flour or semolina. Place the rested dough on top and use your fingertips to press it outward from the center, leaving a slightly thicker rim around the edge. Gently stretch the dough into a 12-inch round or oval. If the dough springs back, let it rest for 5 minutes, then continue stretching.

Brush the garlic-sage oil evenly over the dough, leaving a 1/2-inch border around the edge for the crust. Avoid using too much oil in the center; a thin, even coating is all you need.

Step 7: Add the Cheese and Sweet Potato

Scatter the shredded mozzarella evenly over the oiled dough. Arrange the roasted sweet potato rounds over the mozzarella, slightly overlapping them in places but leaving some cheese visible. Crumble the goat cheese over the top, focusing on small pockets rather than one thick layer so each slice gets a little tangy creaminess.

Step 8: Bake the Pizza

Carefully slide the pizza, still on the parchment, onto the preheated pizza stone or inverted baking sheet. Bake at 475°F for 10 to 12 minutes, until the crust is puffed and browned in spots, the underside is crisp, and the mozzarella is fully melted. If your oven has hot spots, rotate the pizza once during the last 3 minutes of baking.

Step 9: Finish with Sage and Pumpkin Seeds

Remove the pizza from the oven and immediately scatter the crispy sage leaves and toasted pumpkin seeds over the top. Let the pizza rest for 3 minutes so the cheese settles slightly, then slice into 4 large pieces. Serve warm while the crust is crisp and the sage still has its delicate crunch.

Pro Tips

Slice the sweet potato thinly: Rounds that are about 1/8 inch thick become tender quickly and sit nicely on the pizza without weighing it down.
Use low-moisture mozzarella: Fresh mozzarella can release too much water and make the center of the pizza soggy. Low-moisture mozzarella melts well while keeping the crust crisp.
Pat the sage dry: Water on the leaves can splatter in hot oil. Dry sage also fries more evenly and turns crisp faster.
Do not overload the toppings: This pizza is best when the sweet potato rounds have a little space and the cheese can bubble around them.
Let the dough rest if it resists stretching: A short 5-minute pause relaxes the gluten and makes shaping much easier.

Variations

Add a touch of sweetness: Drizzle the baked pizza with 1 to 2 teaspoons honey or hot honey just before serving for a sweet-savory finish.
Make it extra savory: Add 2 tablespoons finely grated Parmesan under the mozzarella or sprinkle it over the crust right after baking.
Swap the cheese: Use fontina instead of mozzarella for a nuttier melt, or replace the goat cheese with ricotta dollops for a milder, creamier pizza.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 7 to 9 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust crisps again and the cheese is warm. Avoid microwaving if possible, because it softens the crust and makes the sage lose its texture.

To make components ahead, roast the sweet potato rounds up to 2 days in advance and refrigerate them in a covered container. The pumpkin seeds can be toasted up to 1 week ahead and kept at room temperature in an airtight container. For the best texture, fry the sage the day you plan to serve the pizza, ideally within 1 hour of baking.

Nutrition (per serving)