Mid-Week Miracle Sweet Potato Pizza
- Gluten
- Wheat
- Milk
Hallelujah! It’s time for your mid-week saviour dinner. Delicious sweet potato and caramelised onion come together with beautifully creamy fetta as the holy trinity in this miracle dish. This will be out of the oven in a flash, and bless the stars if it isn’t the perfect meal for a lazy weeknight dinner.
Ingredients
500 g
sweet potato
½
red onion
120 g
pizza sauce
3
Lebanese bread
(Contains: Gluten, Wheat;)
1 punnet
cherry tomatoes
1 tbs
mint
½ block
fetta cheese
(Contains: Milk;)
70 g
rocket
Not included in your delivery
3 tbs
olive oil
2 tbs
balsamic vinegar
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 180ºC/160ºC fan forced.
Peel and dice the sweet potato. Slice the red onion. Halve the cherry tomatoes and chop the mint. Place the sliced sweet potato and the red onion in a salad bowl and toss it through the olive oil and the balsamic vinegar, season with salt and pepper. Place onto a baking tray and then cook in the oven for 25 minutes or until the sweet potato has caramelised.
Meanwhile, you can prepare your pizza bases by spreading the pizza sauce over the Lebanese bread with the back of a spoon. Once the sweet potato and red onion are cooked, remove them from the oven and reduce the heat of the oven to 140ºC/160ºC fan forced.
Crumble the fetta and wash the rocket. Scatter the sweet potato, red onion and cherry tomatoes over each of your pizza bases, sprinkle a generous amount of mint and fetta over the top of the pizzas and then place the bases into the oven. Cook for a further 6-7 minutes or until the bases have just turned crispy.
Remove the pizzas from the oven, top with rocket, and drizzle with olive oil. Enjoy! Did you know? Bread is so important in Lebanese culture that it is referred to as ‘esh’ or ‘life’ in some Arabic dialects.
