[Chef watson] Trial #4 : Pizza topped with Yam

This post is about testing recipes created by artificial intelligence, Chef Watson of IBM

“Which recipe to try next?”

I was laying down on the bed in a room booked via Airbnb in Seattle. I called Chef Watson and found some interesting recipes. It was a very cold winters day in Seattle, even though it was only the end of September.

Maybe because of the weather, the word ‘Comfort’ of ‘Comfort Yam Pizza’ hooked me, and come to think of it, Mingom’s restaurant where I tested the recipe is a brick oven pizzeria! At that night, That night, I truly felt that I had met my man of fate in Seattle.


Click here to check this recipe on Chef Watson

Recipe and Ingredients

4 servings

[Yam compote]

Half a cup of red wine, 1/4 cup of chopped yam, 1 green onion, 2 1/2 tablespoons of olive oil, cinnamon powder, bay leaves, 1 lime (or substitute with lemon), and 3 teaspoons of lime zest (or substitute with lemon zest)

[Pizza dough]

Half a cup of all-purpose flour, half a cup of bread flour, olive oil, and a pinch of salt


1 cup of ricotta cheese, and 1 stalk of Rainbow chard(or substitute with argula)

1. Pour the olive oil into a pan and stir in a chopped green onion and regular onion. (Although this sounds like a typo, it’s not! Add both types of onion). Add the lemon zest, wine, and bay leaves. Then, leave them on a high heat until it reaches enough stickiness and thickness for a compote.

Dalji: It’s Watson’s instruction to add a cup of water when it starts boiling.
But why do I have to add water, if I’m supposed to be making a compote?

When it starts boiling, lower the heat to medium, and season with the salt and cinnamon powder.

2. Combine the all-purpose flour, bread flour, olive oil and salt into a mixing bowl, then add a cup of water and knead the dough with a mixer. When the dough is done, divide it into four pieces. Wrap the dough with plastic wrap and put them in the refrigerator for 2-3 hours.

Cute little doughs…

Dalji: I was lucky that I could use pre-made dough prepared at Mingom’s restaurant. However, I wonder if pizza dough doesn’t need yeast, unlike other breads.
Is pizza dough naturally ripened without yeast? If there’s someone who can answer this, please let me know!

3. Preheat the oven to 230c degrees. Sprinkle the wheat flour on the aged dough and stretch the dough evenly by hand until it reaches 25 cm in diameter.

4. Put the dough into the oven and bake for 3-4 minutes.

Dalji: When I opened the oven, I almost laughed at what was a huge ball made of flour. Luckily, the air broke out after a few minutes.

5. On top of the dough, put yam compote and ricotta cheese.
Then return the dough into the oven and bake for 4-5 minutes.


6. Put the argula, sliced lemon and olive oil in the bowl and toss them up.
Season with salt and cinnamon powder.

7. Put the salad made in step 6 on to the Yam pizza, and it’s finally done!



As always, the most horrifying moment of this project is the tasting time.

In fact, this recipe showed a very unusual combination, so, no one expects it to have a good taste. It’s like pulling the slot machine without any expectation of winning and knowing that you’ll lose the money. However, it’s just for fun. I was quite surprised at the unconventional texture of the yam that showed an unexpected balance with the salad and pizza dough. It’s quite a good recipe, we all admitted.

However, Mingom pointed out that the sweetness is missing in this recipe and it would taste better if a little honey or balsamic sauce was sprinkled on the top, as a finishing touch.

For those whom it may concern, I’m not related to IBM or Chef Watson. It is my personal interest to test how artificial intelligence decodes the way chefs create recipes and I want to see if this service can be offered to everyone in the near future.


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