You guys. This pizza. It is sooo good. You don’t believe me? Yes, it’s covered in sweet potatoes and kale. But have you ever tried baked sweet potato rounds? How about baked kale chips? Roasted red onions? These are the things vegetable dreams are made of. (And no, I don’t really dream about vegetables. At least not while I’m asleep.) Did I mention the goat cheese yet? Almost everything is better with goat cheese.1 small sweet potato, sliced into thin rounds½ medium red onion, sliced2 cloves garlic, mincedOlive oilKosher salt and black pepper1 ball whole-wheat pizza dough1 ½ cups grated mozzarella cheese (about 6 ounces)1 ½ cups kale, removed from stalks, washed, dried, and chopped2 tbsp. freshly grated Parmesan cheese1 ounce goat cheesePreheat oven to 450 degrees F.In a medium bowl, toss sweet potato rounds, onion slices, and garlic with 1 tablespoon of olive oil, ½ teaspoon Kosher salt, and a sprinkling of black pepper. Place in an even layer on a rimmed baking sheet. Roast in the preheated oven for about 20 minutes, turning once halfway through, until the vegetables just begin to brown. Set aside to cool slightly.Increase oven temperature to 500 degrees and place a pizza stone inside to preheat for at least 30 minutes.Roll out the pizza dough into a 12 to 14-inch round and place on a parchment-lined baking sheet. Brush dough lightly with olive oil and top with an even layer of mozzarella. Spread the sweet potato and onion slices evenly over the cheese; top with kale. Sprinkle a small amount of freshly grated black pepper over the kale, followed by the Parmesan cheese. Crumble the goat cheese over the top of the pizza.Reduce oven temperature to 425 degrees. Slide the pizza and parchment onto the preheated pizza stone in the oven, and bake pizza for 9-12 minutes, until cheese and crust are golden brown. Remove from oven and let stand for a few minutes before slicing and serving.