Sweet Potato Pizza

Source: Olena Osipov - iFood Real

We came across this recipe during the covid lockdown as we grasped for inventive and interesting meals on a student budget. Years later, I recreated this for my mother. After a few failed attempts of her own, I sourced the original recipe for this unusual take on the ultimate comfort food. Top with anything and everything you want - our favourites are leftover ragu and chile!

Vegan | Serves 4-6

Foody Things

• 7 Medium 4oz each sweet potatoes

• 1 tbsp olive oil

• 1 large garlic clove (crushed)

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 71g low-fat mozzarella cheese (shredded)

• toppings of choice

The Do-ing

1. Preheat oven to 230° C and spray half sheet baking tray with cooking spray

2. Wash and pat dry sweet potatoes. Cut off the ends. Cut each sweet potato lengthwise into 1/8 of an inch thick slices using a sharp knife or a mandoline.

3. Add sweet potato slices into a large bowl. Drizzle with olive oil and add seasonings. Toss gently to coat.

4. Lay seasoned slices in a single layer lengthwise, ensuring they overlap by 1/8 of an inch.

5. Bake on the middle oven rack for 20 minutes and then broil on High for 10 more minutes, turning the sheet halfway through broiling.

6. Remove from the oven and sprinkle with half of the cheese, making sure most cheese covers the seams. This way, the cheese will act as a glue and help form "the crust".

7. Add the toppings of your choice. Top with the rest of the cheese. Return the pizza to the oven and broil on high for 8-10 minutes or until the cheese is bubbly and golden, turning the sheet halfway.

8. Cut into 12 slices and serve hot or cold.

Refrigerate covered for up to 3-4 days | Do not freeze