Sweet potato pizza
Vegetable enriched pizza crusts are all the rage! The sweet potato crust adds crunch, Mozzarella adds creaminess, Feta adds tang.Prep Time:
25 minutes Ready In:
1 hour or less Serves:
1 large sweet potato (300-400 g) 60 g rolled oats (or ground oat flour) 0.5 tsp salt 1 tsp basil 1 tsp oregano 1 egg 3 tbsp crème fraîche or sour cream 1-2 cloves of garlic 10 small mushrooms 2-3 handfuls of Tre Stelle® Mozzarella 0.5 red onion 2 tbsp Tre Stelle® Feta 2 tbsp fresh herbs
Preheat the oven to 200°C using both upper and lower heat. Peel the sweet potato, cut it into cubes and boil for approx. 15 min. until tender. Grind the rolled oats into flour in a food grinder (or use oat flour). Drain the sweet potatoes and allow them to steam dry, then mash with a potato masher/whisk until smooth. Stir in the oat flour, salt, spices and egg. Spread the mashed potatoes evenly over a piece of baking parchment. Bake the pizza base until it has dried through and is almost brown along the edge – about 15-20 min. Remove the pizza base from the oven and let cool slightly. Press the garlic and combine with the crème fraîche, then spread over the base. Top with mushrooms, red onions, feta and mozzarella. Put the pizza back in the oven and bake until the cheese has melted – approx. 4-5 min. Sprinkle with fresh herbs and serve with a green salad.