Hash with purple & orange sweet potatoes, chioggia beets, Swiss chard, edamame, yellow onion, leeks, garlic, paprika, cumin & turmeric, plus pumpkin seeds, cottage cheese & hollandaise sauce drizzle
I can accept it: cottage cheese is not for everyone. I tried to sneak it in here, tucked away under all the colorful hash ingredients, but if you really feel that strongly about it, I guess I understand. Try a few dollops of goat cheese instead. For everyone else who is willing to give the cottage cheese hash combination a try, it is totally worth it. The sourness of the cheese and the colorful freshness of all the veggies is a fantastic pairing, and the hash itself is just a great excuse to load up your cast iron skillet with the most colorful things you can find. Keep in mind, these ingredient proportions are for quite a bit more hash than you’ll need for this pizza, so feel free to cut it down a bit. Or, just enjoy some delicious leftovers—you can even top it with a fried egg and have the whole thing again for breakfast tomorrow.
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
For the hash:
2 sweet potatoes (ideally 1 purple & 1 orange), peeled & diced
4 small or 3 large chioggia beets, peeled & diced (any color beets will work, the chioggia ones are just extra pretty with the rest of the hash)
1 medium yellow onion, sliced
1 medium leek (white & pale green parts), sliced
2 cloves garlic, minced
½ cup frozen shelled edamame
2-3 cups Swiss chard, roughly chopped & large part of stalks removed
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon turmeric
For the hollandaise sauce:
7 tablespoons unsalted butter, melted & cooled to room temperature
3 large egg yolks
1 tablespoon fresh lemon juice
salt & pepper, to taste
Preheat your oven to 400° F. Toss the sweet potatoes in a bowl with some olive oil & salt, then spread them out on a baking sheet lined with parchment paper. Do the same thing for the beets, spreading them out on a second baking sheet.
Place the baking sheets in the oven and roast for about 20 minutes, or until tender. When they’re finished, increase the oven temperature to 550° F, or as hot as it will go.
Meanwhile, heat a couple tablespoons of olive oil in a large skillet over medium heat. Saute the onions & leeks until translucent, about 5 minutes
Add the garlic, cumin, paprika & turmeric and cook for another couple of minutes. Next stir in the frozen edamame, cooking until thawed.
Now add the sweet potatoes & beets to the skillet, stirring to combine all the flavors. Lastly, add the greens to the mix, cooking for a few more minutes until wilted. Season with salt & pepper to taste.
Finally (or if you have a free moment at any time up until now), you can make the hollandaise sauce. In a blender (or with a hand mixer), blend the egg yolks & lemon juice on high for about 30 seconds. With the blender running on medium, slowly pour in the melted butter until it becomes creamy & emulsified. Add some salt & pepper to taste, along with any additional lemon juice that might be necessary.
When everything is finished and your oven is hot, prepare the dough using the instructions on the right. After you’ve baked it for a minute, take it out and brush it lightly with olive oil, followed by an even layer of the cottage cheese.
Next, top the pizza with your hash, drizzle it with the hollandaise sauce, and add a sprinkling of pumpkin seeds. Now pop it in the oven, bake until the crust is a nice golden brown, take it out and enjoy!