Active: 10 minutes Total: 35 minutes *Refrigerate the cooked pizza for up to 2 days. When ready to serve, bake at 375F until heated through.

Cornmeal, for the baking sheet
1 lb pizza dough (thawed, if frozen)
1 medium sweet potato, peeled and cut into thin half-moons
1 medium red onion, thinly sliced
1 Tbsp olive oil
Kosher salt and pepper
6 oz. beef, pork or turkey kielbasa
6 oz. sharp cheddar or other cheese, grated
2 Tbsp dijon mustard

1 lb pizza dough (thawed, if frozen) 1 medium sweet potato, peeled and cut into thin half-moons 1 medium red onion, thinly sliced 1 Tbsp olive oil 6 oz. beef, pork or turkey kielbasa 6 oz. sharp cheddar or other cheese, grated 2 Tbsp dijon mustard

1. Heat oven to 425F. Dust a baking sheet with cornmeal. Shape the dough into 16 in. circle, oval or rectangle and place on the baking sheet.
2. In a large bow, toss the potato, onion, oil, 1/4 tsp salt and pepper. Add the kielbasa and cheese and toss to combine.
3. Spread the mustard on the dough, leave a 1/2 in. border all the way around. Scatter the vegetable-kielbasa mixture over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20-25 minutes. Serve with salad.