Roasted Sweet Potato, Kale and Ricotta Pan Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 70% hydration and about 2% salt (counting only the salt in the dough).
2. Knead the dough 8 to 10 minutes until smooth and elastic, cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
3. Coat two 10-inch cast-iron skillets or 9x13-inch pans with 10 g of olive oil each (20 g total). Divide the dough in half, press each into a pan, cover and let rest 15 minutes, then stretch to the edges.
4. Cover the pans and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked.
5. While the dough proofs, preheat the oven to 450°F (230°C). Toss the sweet potato and red onion with 15 g of olive oil, the black pepper and 1 g of the salt, spread on a sheet pan and roast 20 minutes, turning once, until tender and browned at the edges.
6. Massage the kale with 10 g of olive oil and the remaining 1 g of salt.
7. In a small bowl stir the ricotta with the garlic and the remaining 5 g of olive oil to make the garlic ricotta.
8. Keep the oven at 450°F (230°C). Scatter half the mozzarella over each crust right to the edges, dollop on half the garlic ricotta per pizza, then top each with half the roasted sweet potato and onion and half the kale.
9. Bake 18 to 22 minutes, until the crust bottom is deep golden, the cheese bubbles, the kale is crisp at the tips and the crust center reads about 200°F (93°C).
10. Sprinkle the parmesan and red pepper flakes over the pizzas, let rest 5 minutes in the pans, then lift onto a rack to cool slightly so the bottoms stay crisp. Cut each pizza into 6 slices.