• Pizza, but not like you know it. This recipe takes on a twist on the classic by using sweet potato.

    Recipe, styling and photograph by Katelyn Allegra

    Sweet potato pizza with olives, ricotta and prosciutto

    Serves: 2
    Total Time: 2 hrs

    Ingredients

    • BASE

    • 520g (about 4 medium) sweet potatoes
    • 1 large egg
    • 130g almond flour
    • 4 tbsp cornstarch
    • 2 tbsp olive oil + extra, to drizzle
    • 1 tbsp apple cider vinegar
    • 1 tsp salt
    • 1 garlic clove, peeled and crushed
    • 1 tsp dried oregano
    • salt and freshly ground black pepper, to taste
    • TOPPINGS

    • 1 tbsp sesame seeds, to sprinkle
    • 250g ricotta, crumbled
    • 50g black olives, pitted
    • 100g prosciutto, torn
    • microherbs, to garnish

    Instructions

    1

    For the pizza base, preheat the oven to 220°C. Line two baking trays with baking paper.

    2

    Place the sweet potatoes in a roasting dish and drizzle with olive oil. Roast in the preheated oven until really soft, 1 hour. Remove from oven and leave the potatoes to cool, then scoop out the flesh (you need 2 cups).

    3

    Place the sweet potato flesh in the bowl of a stand mixer fitted with a whisk attachment and whip until smooth and creamy. Change to the paddle attachment, add the remaining base ingredients and mix to combine. Season well.

    4

    Divide the dough in 2 and scoop onto the lined baking trays. With wet hands, press the dough to form 2 pizzas. Sprinkle with sesame seeds, then bake until crisp and golden, 30 minutes.

    5

    Top with the ricotta, olives and prosciutto. Return to the oven until the cheese has melted, for 10 minutes. Garnish with microherbs and serve.

    ALSO SEE: Mealie meal pizza with spicy chakalaka and boerewors meatballs

    Mealie meal pizza with spicy chakalaka and boerewors meatballs

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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