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Sweet potato, pesto and pepperoni pizza recipe

3 ratings

Serve up a feast with this family-style sweet potato, pesto and pepperoni pizza recipe. This unusual combination really works, using ready made pizza dough for a quick pizza fix - slice into generous squares and serve with a peppery rocket salad. See method

Serves 4
10 mins to prepare and 25 mins to cook
665 calories / serving

Ingredients

400g pack pizza dough
1 large or 2 medium sweet potatoes
75g pesto
60g pepperoni slices
100g grated Cheddar cheese
60g bag rocket

If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

Energy
2790kj
665kcal 33%
Fat
29g 42%
Saturates
12g 61%
Sugars
28g 31%
Salt
3.2g 53%

of the reference intake
Carbohydrate 80.9g Protein 19.5g Fibre 8.3g

Method

Remove the pizza dough from the fridge and leave for 10 mins while you prepare your toppings. Heat the oven to gas 6, 200°C, fan 180°C. Peel the sweet potatoes and slice into thin rounds.
Unravel the pizza dough, keeping it on its baking paper, and transfer to a baking sheet. Prick the base with a fork and spoon over the pesto, smoothing it out with the back of a spoon, leaving a 1cm border around the edge. Add the sweet potato and pepperoni in an alternating pattern just slightly overlapping. Scatter over the cheese.
Bake for 20-25 mins until the cheese is melted and bubbling, the sweet potato is tender, and the pizza dough is puffed and is golden. Serve with the rocket alongside.

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