Monday, 9 June 2014

Sweet Potato and Fennel Pizza

Sweet Potato & Fennel Pizza
Yes, sweet potato pizza a pile of carbs. That is true. But my goodness if it isn't tasty, so you know...every thing in moderation! I had the authentic version of this Italian potato pizza at a friend's house and was fascinated. The original, pizza bianco con patate, is generally served vegan and consists of thinly sliced white potatoes, on a sauceless pizza base topped with rosemary and can be found throughout the pizzerias of Italy.

For my version, I joined up earthy sweet potato with fiery chili and subtlety flavoured fennel for something with a little vitamin K and that nostalgic taste of home.

Now, I must admit that this particular recipe is a bit of a cheat because I didn't make the base from scratch - I don't think this is something to be ashamed of because sometimes life happens and while mastering pizza dough is generally and aspiration of mine, it was not on this particular night - but if you are looking to have a pizza party or make your own there are a few good recipes around the web. That said, let's eat!

Sweet Potato & Fennel Pizza

Serves 1


1 small sweet potato
1 chopped layer of a fennel bulb - about 1-2 tbsp
1 pizza base
1 finely chopped deseeded red chili pepper
1 tsp dried basil
2-4 tbsp olive oil
  1. Heat your oven to 450F/Gas Mark 8.
  2. Peel and very thinly slice your sweet potato into little discs, lightly toss them in olive oil and set aside.
  3. Coarsely chop the fennel, toss in olive oil and set aside.
  4. Grab your pizza base and place on a pizza tray or baking sheet. Brush with a thin layer of olive oil and add your toppings. Sweet potato first, then fennel sprinkled on top, then chili and herbs.
  5. Bake for 10 -15 minutes or until the crust is brown. Drizzle pizza with remaining olive oil.
  6. Serve with salad.
Serve with salad greens for a balanced meal

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