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Sweet potato, pesto and pepperoni pizza recipe

Sweet potato, pesto and pepperoni pizza recipe

6 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


  • 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 don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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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