Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

breakfast, pizza, eggs, polenta, vegetarian, kale, sweet potato

Just a quick reminder about the new feature I’ve enabled on the site: It’s called Punchtab, and it’s a system by which you can earn rewards just by enjoying my blog! Every time you visit Cara’s Cravings, leave a comment, or “like” a post, you can earn points which can later be redeemed via Punchtab’s catalog for rewards like Amazon or Groupon gift certificates. Try it out and let me know what you think!

I’ve got a confession to make. It’s about a personality trait that my close friends and family know all too well, and one that has gotten me into trouble on more occasions than I care to admit.

You ready for it? I’m stubborn. In a my-way-or-the-highway, “it’s not that I think I’m always right, it’s just that you’re always wrong” kind of way.

Would you ever guess that about me? (You don’t necessarily have to answer.)

But for as many times as my stubbornness has caused headaches and heartaches to me or someone I love, it’s served me extraordinary well. Case in point: this pizza.

You see, when I was dreaming up with the menu for my Eggland’s Best Pink Party, I initially came up with two different 4-course menus. Both involved a variation of this breakfast pizza as the second course, and in both cases, black beans and green chiles were present. Being ever unable to make a quick decision when it comes to menu-planning (that’s a trait I wish I had) I took a quick vote among some foodie friends far and wide. People who I wish could have been at the party, but due to distance, couldn’t quite make it.

The result was surprising, and overwhelming: both menus were good, but black beans and green chiles on the pizza? They just didn’t belong with everything else that was supposed to come before and after. It was like a never-ending round of “one of these things is just not like the others.” I was sad. Disappointed in myself. Had I become a complete menu planning failure?


I think you can guess what happened. In a wave of stubbornness (or selfishness, because I wanted black beans and everyone else might hate them?) I pretty much disregarded all those opnions.

And I made the pizza, with black beans and green chiles. Roasted sweet potatoes, kale, and jack cheese too. And of course, eggs. Because that what this party was all about. The pizza was served after a mushroom and brie egg roulade and prior to a latke benny with smoked salmon. If there was any question about whether this pizza didn’t “go”, it was decisively answered by the three rounds of clean plates. (Thankgoodness my husband loves doing dishes.)

Furthermore, it may have even been the favorite among my party-goers. Or was it the roulade? The benny? The roasted buttercup squash goat milk ice cream? I say “may” because ultimately it seemed that no one in attendance could choose a favorite. However, it was by far the most asked-about recipe when I told all of YOU about the menu, so perhaps it was the reader favorite .

I assembled this pizza on top of a polenta crust, which was a game-time decision when my first plan failed at the last moment. Fortunately, I always have cornmeal. I have no special tricks up my sleeve, nor do I have measurements aside from what went into the crust. When it comes to pizza, my friends, measurements are pesky and trite. Just do what feels good to you.



PrintPrint SaveSave

Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust


For the Polenta Pizza Crust:
1 1/4 cups (225gm) yellow cornmeal
3 cups reduced sodium vegetable broth

(That's it.)
(No, really.)
(Shortest ingredient list ever on Cara's Cravings, right here!)

Remaining Ingredients
(Amounts are approximate)
2 medium sweet potatoes, peeled and diced
Cooking Spray
Southwestern seasoning blend
1 large bunch of kale, roughly chopped
2 cloves of garlic, minced
1/4 cup canned diced green chiles
3/4 cup cooked black beans
1 cup shredded Monterey Jack Cheese
6 large eggs
Freshly ground black pepper


To prepare the polenta crust:
Line a 9x13" rimmed baking sheet with parchment paper. Combine cornmeal and broth in a blender and process until fully combined. Pour into a medium saucepan. Bring to a boil over high heat, then reduce heat to medium low. Cook for 5-10 minutes, stirring almost constantly, until mixture thickens and starts to pull away from the sides of the pan. Pour into the prepared baking sheet and scrape into an even layer with a rubber spatula. Cool for 20 minutes, then cover with plastic wrap, transfer to the refrigerator, and chill for at least 30 minutes. (Can be refrigerated overnight.)

Preheat oven to 375ºF. Remove crust from refrigerator and uncover. Bake for 45 minutes, or until firm.

To prepare the toppings:
Preheat oven to 350ºF. Arrange sweet potato on a nonstick baking sheet. Spray with cooking spray and sprinkle with southwest seasoning. Toss to coat. Roast for 30-40 minutes, turning occasionally, until tender. (The sweet potatoes can be cooked a day or two ahead of time and kept refrigerated, or roasted at the same time as the polenta crust.)

In a large nonstick skillet, saute the skillet with a few splashes of water, until it wilts down a bit. Add the garlic and saute 1 minute more. Remove from heat.

To prepare the pizza:
Remove the crust from the oven and add desired toppings. Scatter the sweet potatoes, kale, green chiles, black beans, and cheese evenly over the polenta pizza crust. Carefully crack the eggs on top. Bake at 375ºF for about 15 minutes, until egg whites are set and yolks are still runny. Sprinkle with black pepper. Slice and serve hot.

Cara Lyons, www.carascravings.com

Image and video hosting by TinyPic

Thanks for visiting Cara’s Cravings. If you like what you see and want more, subscribe via email or in a reader, follow me on Twitter, or visit me on Facebook.

  Pin It

32 Responses to “Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust”

  1. 1

    Ellen — October 30, 2011 @ 11:16 am Reply

    Fabulous pizza! And gluten free, to boot! Can't wait to try it. And the possibilities for varieties are endless. Thx for sharing!

  2. 2

    Laurenzembron — October 30, 2011 @ 1:15 pm Reply

    I love sweet potatoes & black beans together, and polenta pizza crust sounds incredible! I made individual breakfast pizzas a while back, and both the hubs and I loved it – so I need to make this one soon =). 

  3. 3

    Ranjani — October 30, 2011 @ 2:42 pm Reply

    I have been waiting for this recipe! Your pizza crusts are always so creative

  4. 4

    Emily — October 30, 2011 @ 2:59 pm Reply

    This is seriously my perfect pizza! I love the impromptu crust – and sweet potatoes, kale and eggs on top sounds awesome!

  5. 5

    JeanettesHealthyLiving — October 30, 2011 @ 3:13 pm Reply

    This sounds and looks incredible – would love a slice of this for breakfast.

  6. 6

    Saretta — October 30, 2011 @ 4:16 pm Reply

    That sounds very good! Can you give me an idea of what might be in the Southwestern seasoning blend? I live in southern Italy and I can assure you that is not something I can get at my local supermarket, but maybe I can reproduce it from seasonings I have.Thanks!

  7. 7

    Molly — October 30, 2011 @ 4:29 pm Reply

    I saw this dish on your egg post and crossed my fingers and hoped for the recipe. It looks fantastic!

  8. 8

    Jesswil28 — October 30, 2011 @ 5:16 pm Reply

    Great idea for the crust. I don't eat dairy but this could be covered with all sorts of toppings and be delicious I'm sure. Fall screams kale and winter squashes to me, maybe with some sausage. Also, love the fried egg on top idea. The creaminess could substitute for cheese. Thanks!

  9. 9

    Lora — October 30, 2011 @ 5:47 pm Reply

    This is a winner. I love the combination of ingredients good for breakfast, lunch or dinner! Stubborn can be good.

  10. 10

    Joanne — October 31, 2011 @ 12:59 am Reply

    Really, I think those toppings sound amazing.  You basically took all my favorite things and put them on a pizza.  MAJOR yum.You?  Stubborn?  I actually can't say I've ever seen that side of you before!

  11. 11

    Cara — October 31, 2011 @ 1:02 am Reply

    Hi Saretta, it's so fun to know I have a reader in Italy! If you really want, you could order southwest seasoning online. I mostly buy my seasonings from Penzeys: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssouthwest.htmlIf you want to use individual seasonings, I would use cumin, chili powder, oregano, salt and pepper. At the time I made this I was just feeling lazy and grabbed the premixed blend. Hope this helps!

  12. 12

    Elina (Russian Bites) — October 31, 2011 @ 3:01 am Reply

    I agree – it was nearly impossible to choose a favorite but this was definitely a winning dish. 🙂

  13. 13

    Kate — October 31, 2011 @ 11:02 am Reply

    I don't see why anyone would doubt this.  Some of my favorite breakfast entrees include black beans – of course, we do weird things like that on the west coast.

  14. 14

    Lily — October 31, 2011 @ 1:41 pm Reply

    I really need to figure out how to make myself like kale. I just can't do it. But spinach would work great here, I'm sure!

  15. 15

    Cara — October 31, 2011 @ 3:48 pm Reply

    I really like kale lightly sauteed or massaged in salads. But I can't stand kale chips and I feel like the only blogger who feels that way! Spinach would be good though, or swiss chard.

  16. 16

    Kelly — October 31, 2011 @ 7:05 pm Reply

    Honestly when it comes to entertaining I'm pretty loose on my own rules.  I just like to stick to what I love making and think my guests might enjoy as well.

  17. 17

    Chaya — October 31, 2011 @ 11:34 pm Reply

    Sometimes, I find a gift and I just did with this recipe.   Most of my cooking is gluten-free so when I find a crust with no gluten, I jump for joy.  I love the vegetables and the cheese.  This sounds like a dream of a dish.

  18. 18

    Cara — October 31, 2011 @ 11:42 pm Reply

    Thanks Chaya!

  19. 19

    Anna Michaud — November 1, 2011 @ 8:08 pm Reply

    I had kind of burnt out on sweet potato- but this actually piques my potato interest again! 🙂 Thanks.

  20. 20

    Roxana GreenGirl — November 2, 2011 @ 5:40 pm Reply

    i love this polenta pizza crust! what a great idea.  I can think of several toppings idea. thanks for sharing Cara!

  21. 21

    Shannon — November 7, 2011 @ 7:53 pm Reply

    love everything this pizza has going on 🙂  and the polenta crust– I must try it!

  22. 22

    Jacquelyn — November 14, 2011 @ 5:46 pm Reply

    HI Cara and friends!  I finally made this yummy,yummy pizza.  And let me assure you– it is YUMMY!  The combos might sound weird but they fit together beautifully.  I didn't have eggs on hand so mine was sans les oeufs.  You can read my review here http://justjacq.wordpress.com/2011/11/13/353/

  23. Pingback: Bacon, Spinach, and Eggs Breakfast Pizza with a Polenta Crust | Life Tastes Like Food

  24. Pingback: tofu ricotta pizza with a polenta crust | the veggie nook

  25. Pingback: Kale, my love. | justjacq

  26. 23

    Rachael — April 24, 2012 @ 1:58 pm Reply

    After a rainy and cold Sunday, this meal totally hit the spot! I omitted the green chiles and went halfsies on the eggs. So Delicious!!! As a former vegetarian/vegan (of 8+ years) I love finding hearty meals without meat, to mix up the week.

    • 23.1

      Cara — April 24, 2012 @ 6:41 pm

      Thanks Rachel, glad you liked it! And I’m totally with you – there are plenty of satisfying meals to be had without meat!

  27. 24

    Lucy — September 24, 2012 @ 8:48 pm Reply

    That sounds amazing! I want it for dinner!

  28. Pingback: Weekly Workout Series: Kickbox like Crazy « Tori Teaches Fitness

  29. 25

    Suerae Stein — March 4, 2013 @ 5:29 pm Reply

    Sounds amazingly good and very different. Can’t wait to try it! Thank you for the recipe!

  30. 26

    Kristiana — March 5, 2013 @ 1:24 pm Reply

    Wow! This looks and sounds awesome. It totally feeds my eyes and I can taste it from the recipe. Thank you.

Leave a Comment