Mediterranean Sweet Potato Pizza
The sweet-est pizza you will ever try!
This recipe is a family favourite and it makes a great alternative to the grease that comes with a takeout pizza. The four ingredient base is simple and the ingredients are relatively easy to get hold of, making this a great week night dinner. Feel free to add any of your favourite toppings, or the mediterranean combination offered in the recipe.
Prep time: 20mins
Cook time: 1hr 20mins
For the pizza crust
1 medium sweet potato, peeled and cut into small chunks
70g rolled oats
2 tbsp hemp seeds
For the sauce
1 small onion, finely chopped
1 400g can chopped tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp ground nutmeg (fresh is best)
10g fresh parsley, roughly chopped
Salt and pepper to taste
For the toppings
1 small aubergine, cut into 1cm chunks
1 small courgette, cut into 1cm chunks
1 red bell pepper, sliced into thin ½ cm long slices
10g pine nuts
A large handful of rocket
125g mozzarella, thinly sliced
Salt and pepper
2 tsp ground nutmeg
2 tbsp olive oil
Preheat the oven to 180°C fan/ 200°C.
Combine all the crust ingredients together in a food processor until it starts to form a dough.
Pour the dough onto a piece of baking parchment and press the mixture into a circular shape with your fingers. Spread the mixture to your desired thickness but I would recommend about ¼ inch if you want it more crispy.
Cook in the oven for 25minutes. Remove from the oven and flip the pizza over gently.
Delicately peel the baking parchment from the crust, making sure to do it slowly as the dough may be resistant to come away.
Brush the pizza crust with olive oil and cook for another 10 minutes on the other side.
Once the crust is finished cooking, leave aside to cool so that it crispens up. Whilst the crust is cooking and move on to the toppings.
For the sauce, saute the onion on a medium heat until it turns golden brown, this should take about 5-6 minutes. Add the remaining ingredients to simmer on the stove for around 40mins. Once the sauce looks thicker mash the tomatoes to make it a more combined sauce
Meanwhile, for the toppings, coat all the vegetables in oil, nutmeg and salt and pepper.
Place the aubergine and courgette in a roasting tin and cook for 35 minutes. Add the pepper for the last 20 minutes in the oven.
Toast the pine nuts in a frying pan until golden brown and fragrant, about 5 minutes.
To assemble the pizza, spread a layer of the tomato sauce over the crust, about ½ cm thick. Top with the mozzarella and roasted vegetables. Place the pizza back in the oven and cook for about 7 minutes or until the cheese is melted.
Remove from the oven and sprinkle with the pine nuts and rocket.
Serve and enjoy!
*The toppings suggested are just our personal favourites but feel free to use whatever pizza toppings you most enjoy.
*The pizza crust works just as well without hemp seed but we add it for a bit of extra goodness to keep us healthy.
*You can also drizzle the pizza with flavoured oil before serving for added flavour, our personal favourite is mixing pesto with a little olive oil for that fresh basil taste.
*Keep in mind that you may not be able to pick up slices of the pizza depending on what sauces you have put on top, teh tomato sauce and mozzarella tend to make the crust a little bit more moist.
*The longer you leave the tomato sauce simmering the thicker it will condense and become less likely to make the crust soggy.
Credit to pinchofyum where we got our inspiration for the sweet potato crust!