Recipe
Sweet potato pizza
approximately 2 hours
4 Persons
600 kcal/ 2520 kJ per serving
19 g protein
16 g fat
91 g carbs
Ingredients
for 2 pizzas (20 cm each) |
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Sweet potato mash: |
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| 2 | baked American sweet potatoes | |
Base |
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| 100 ml | warm water (40 degrees) | |
| 40 grams | sweet potato puree | |
| 15 grams | fresh yeast | |
| 300 grams | flour or pizza flour | |
| 1 tsp | sugar | |
| 1 tsp | salt | |
| 1 tbsp | olive oil | |
Sauce: |
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| 1 | onion | |
| 1 | clove garlic | |
| 1 tsp | olive oil | |
| 300 grams | passata (sieved tomatoes) | |
| Salt and pepper | ||
Topping: |
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| 50 g | fine rocket | |
| 50 g | Italian ham | |
| 100 g | ripe cherry tomatoes | |
| 100 g | gorgonzola dolce | |
Preparation
- Bake the sweet potatoes by pricking holes in them with a fork and placing them wrapped in foil in an oven at 180 °C circulating air for 45 minutes. Puree them and set aside 40 grams for the base.
- For the base place the yeast in a bowl and dissolve the yeast and the sugar in 100 ml of warm water and add 40 grams of sweet potato puree. Stir mixture until smooth.
- Mix the flour and the salt together in a mixing bowl. Pour the yeast solution into it. Pour in the oil and 50 ml lukewarm water. Mix the pizza dough into a coherent mass which does not stick to the edge of the bowl. Remove the pizza dough from the bowl and knead it into a supple dough.
- Roll the pizza dough into a ball and leave it to rise, covered and in a warm spot, for one hour.
- Divide the dough into two portions and roll each portion into a ball. Dust the worktop with flour and roll the pizza dough out into a circle with a diameter of 20 cm. Place the pizza dough on a baking tray.
- For the sauce pour oil into a thick bottomed pan. Place the pan on a high heat. Sauté the chopped onions and the garlic in this for about 2 minutes. Then add the passata. Bring to the boil and lower the heat. Leave the sauce to simmer for about 10 minutes without the lid, then add 1/3 of the remaining sweet potato puree. This will thicken the sauce. Season with salt and pepper.
- Spread the sauce on the sweet potato dough and bake in the preheated oven (180 °C circulating air) for 20-25 minutes until crisp.
- Wash rocket and tomatoes. Crumble the gorgonzola and halve the tomatoes.
- Take the pizzas out of the oven and spread the toppings on them as desired. Spread the remaining sweet potato puree in flakes on the pizza. Enjoy fresh and hot!