Potato and sweet potato mini pizzas

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) — default Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 very large potato, sliced into 1cm thick rounds
  
• 1 very large kumarasweet-potatoX, sliced into 1cm thick rounds
  
• 1 teaspoon olive oil
  
• 2 cloves garlic, finely chopped
  
• ½ x 290g can tomato puree
  
• ½ small red onion, finely sliced
  
• ½ cup frozen corn sweetcornXkernels
  
• 8 small button mushrooms, sliced
  
• 2 tablespoons chopped fresh herbs or 1 teaspoon dried Italian herbs
  
• ½ cup grated mozzarella
  
• 16 cherry tomatoes, halved

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Instructions

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1. Preheat oven to 200C. Line a baking tray with baking paper. Evenly spread potato and kumara slices in a single layer on prepared tray (don’t use pointy ends). Drizzle over olive oil. Place in oven and cook for 15 minutes until starting to soften. Remove and set aside to cool a little.
2. Meanwhile, in a small bowl combine garlic and tomato puree.
3. When potato and kumara bases are cool enough to handle, dollop 1 teaspoonful of purée mixture on each base. Spread evenly with the back of a spoon. Layer on onion slices, corn kernels and mushrooms. Sprinkle over herbs and cheese. Finish with tomato halves.
4. Slide tray back into oven and cook for another 12 minutes, or until the cheese is melted and golden and the bases are cooked through.
5. To serve, divide evenly among plates and cut in half or quarters to make wedges.

Variations

Make it vegan: Use a vegan mozzarella.

HFG tip

Did you know? According to Guinness World Records, the largest pizza ever made had a surface area of 1,261.65m². The pizza was created in Italy in 2012.

Get a slice of the action when it comes to pizza dough twirling, with this impressive YouTube video!

Nutrition info (per serve)

Calories 109 cal

Kilojoules 460 kJ

Total fat 2 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Oct 2017

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