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Wild Rice, Sweet Potatoes & Lemon-Agave Dressing

Wild rice, sweet potato & lemon-agave pizza

Wild rice, sweet potato & lemon-agave pizza

Wild rice, sweet potato & lemon-agave pizza

Wild rice with melted fontina, asiago & parmesan, roasted spicy sweet potatoes with chili powder, cashews, arugula, lemon dressing (with agave nectar, garlic, olive oil, sea salt, lemon juice & zest)



Ingredients: 1 ball of dough flour for dusting olive oil salt & pepper handful of shredded cheese (we used a blend of fontina, asiago & parmesan) ½ cup wild rice 2 sweet potatoes, peeled & diced 1 teaspoon chili powder ½ cup cashews, roughly chopped or smashed handful of arugula

For the dressing: Juice & zest of 2 lemons 1/3 cup olive oil 3 teaspoons agave nectar 1 clove garlic, roughly chopped ¼ teaspoon salt

Directions: Preheat your oven to 350° F. Cook the wild rice according to package directions. When it is almost ready, stir in about ¼ cup of the cheese, so it gets nice and melty, cooking for a couple more minutes.

While the rice is cooking, make the dressing by combining all the ingredients in a food processor and pureeing until smooth. Stir a little bit of this into the rice and let it chill in the fridge until you’re ready to use it.

Meanwhile, toss the sweet potatoes with the chili powder, plus about a tablespoon of olive oil and salt & pepper to taste. Spread them out on a baking sheet and roast for for about 20-25 minutes, stirring once or twice to keep them from burning.

When the sweet potatoes are done, increase your oven temperature to 550° F. While this is heating, you can start preparing the dough using the instructions on the right.

After the oven is hot and you’ve pre-baked your dough for a minute, take it out and brush it lightly with olive oil. Spoon out the rice in an even layer and sprinkle with some more of the cheese. Next add the sweet potatoes and cashews and pop it back in the oven.

Bake until the crust is a nice golden brown, and then take it out of the oven. Sprinkle with fresh arugula and drizzle with the remaining dressing, and enjoy!


This recipe was adapted from a delicious salad we found on the blog Pinch of Yum.

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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