Sweet potato, pesto and pepperoni pizza recipe
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
Each serving contains
- Energy
- 2790kJ 665.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 3.2g
- Sugars
- 28g
of the Reference intake
Carbohydrate 80.9gProtein 19.5gFibre 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.
- See more Pizza recipes
