Sweet Potato Pepperoni
By: Chef Tina Hoban
1 1⁄4 tsp. kosher salt
2 tsp. smoked paprika
1⁄4 tsp. cayenne
1⁄8 tsp. granulated garlic
1⁄2 tsp. anise seed, finely ground
1 medium garnet yam
2 Tbs. olive oil
Preheat your Wood Stone oven between 350°F and 375°F. Turn your flames to just above 2.
Use a mandoline to thinly slice the sweet potato into rounds, approximately 1/8” thick.
Toss the sweet potato slices in the olive oil to coat. Lay the slices out in a single layer on a sheet tray and sprinkle generously with the spice mixture. Flip each one over and sprinkle with the remainder of the spice mixture.
Cook for 7 minutes, then flip the slices over. Continue to cook for another 3 to 5 minutes or until the slices are cooked through and begin to shrivel slightly. Watch then during this phase as they can burn quickly.
Use as you would pepperoni on your next pizza.