Gaynor SiljeurUpgrade your level up your pizza game with this beautiful, fresh and bright sweet potato and rosemary pizza.
HANDS-ON TIME 25 min| TOTAL TIME 1 hour| SERVES 4
INGREDIENTS
PIZZA DOUGH
- 1 ½ cups bread flour
- 1 tsp. instant yeast
- 1 tsp. caster sugar
- 1 tsp. salt
- 2 Tbsp. olive oil
- ½ cup warm water
TO ASSEMBLE
- ⅓ cup olive oil
- 1 garlic clove, minced
- 1 Tbsp. freshly chopped rosemary
- 1 small orange sweet potato
- 100 grams feta, crumbled
- 50 grams rocket
METHOD
PIZZA DOUGH
PREHEAT oven to 200°C.
SIEVE the flour, yeast, sugar and salt into the bowl of a stand mixer. Using a dough hook, with the speed on low, pour in the oil and water, mixing until the ingredients come together. Process for another minute until smooth and elastic. Place dough in a large heatproof bowl and cover with cling film or a damp cloth.
TURN the oven off and place the bowl in the oven with the door ajar for 15 minutes or until the dough has doubled in size.
TO ASSEMBLE
PREHEAT oven to 240°C. Oil two oven trays and place in the oven.
DIVIDE the pizza dough into two portions. Working on a lightly floured surface, roll each portion of dough into 15x30cm ovals. Place the pizza dough onto the warmed trays and top with the olive oil, garlic and rosemary. Using a mandoline or vegetable peeler, slice the sweet potato into very thin ribbons and arrange on each pizza base. Top with crumbled feta.
BAKE the pizzas for 15 minutes or until the bases are browned and crisp.
TOP with the rocket, a drizzle of olive oil and freshly cracked black pepper to serve.
Tip from the food team: Slicing the sweet potato thinly will ensure that it cooks through in the oven. Using a vegetable peeler works perfectly if you don’t have a mandoline
This recipe was originally posted on Food & Home.
Also read: Smoked salmon and crème fraiche pizzas
