Sweet Potato Pizza with Gorgonzola & Spinach

Mix flour and sweet potato in large bowl with wooden spoon. Gradually stir in yeast mixture and 1/4 cup /60 mL olive oil.

Knead dough on lightly floured surface 10 minutes. Divide dough into 4 pieces and shape each piece into a ball. Cover and let rise about 1 hour.

Meanwhile, heat remaining 1 Tbsp./15 mL olive oil in large nonstick skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, until golden and tender, about 8 minutes. Stir in Knorr® Concentrated Vegetable Bouillon and toss. Remove to a bowl and set aside.

Add spinach, in batches if needed, to same skillet and cook, tossing, until wilted. Remove to strainer and press out liquid. Combine with mushroom mixture. Let cool.

Preheat oven to 400°F/200°C. Line baking sheets with parchment paper. Shape each ball into an 8-in./20 cm pizza. Let rise 10 minutes.

Top pizzas evenly with mushroom mixture. Sprinkle evenly with crushed red pepper. Top evenly with gorgonzola cheese.

Bake 15 to 20 minutes or until crust is light golden around edges and bottoms are crisp. Remove from oven and top with arugula and walnuts.