Special Diet

More Than 5 Vegetable Pizza

cook 30 mins
  • 250 g (8 oz) peeled and diced sweet potato
  • 6 tablespoons thick Italian passata
  • 2 tablespoons chopped basil
  • pinch of sugar
  • 1 teaspoon dried thyme
  • 300 g (10 oz) packet pizza mix
  • plain flour, for dusting
  • 150 g (5 oz) mushrooms, thinly sliced
  • 1 small red pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 75 g (3 oz) frozen petit pois
  • 75 g (3 oz) baby leaf spinach, shredded
  • 1 tablespoon pine nuts
  • 1–2 tablespoons finely grated Parmesan cheese (optional)
  • salt and pepper
  • Place the sweet potato in a pan of lightly salted boiling water and cook for 10–12 minutes until tender.
  • Meanwhile, preheat the oven to 220°C (425°F), Gas Mark 7, and in a small bowl mix together the passata, basil and sugar, then season with salt and pepper.
  • Drain the sweet potato, then return to the pan and mash with the dried thyme. Scrape into a large bowl and stir in the packet pizza mix. Add enough warm water, about 4–6 tablespoons, to make a dough. Tip the dough out onto a lightly floured surface and knead briefly until smooth, then roll out to fit a large nonstick baking sheet.
  • Spread the passata mixture over the surface of the dough, leaving a border of 1 cm (1/2 inch). Top with the mushrooms, red pepper and onion, then scatter over the peas, spinach and pine nuts. Sprinkle over the Parmesan, if using.
  • Put the pizza in the oven for 12–14 minutes until crisp and golden. Serve with rocket and spinach salad leaves.
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