Mediterranean Sweet Potato Pizza Recipe

Name: Mediterranean Sweet Potato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can chopped tomatoes; 1 small onion, peeled and finely chopped; 1 garlic clove, peeled and crushed; 1 teaspoon freeze-dried oregano or 1 teaspoon mixed herbs; 2 teaspoons virgin olive oil; 1 small red pepper, and; 1 small yellow pepper, deseeded and sliced; 2 medium zucchini, trimmed and sliced; 1 medium red onion, peeled and cut into wedges; 50 g pitted green olives or 50 g black olives; fresh basil leaf, to garnish; 1 large sweet potato, peeled and cut into chunky pieces (about 400g prepared weight); 300 g organic whole meal flour; 2 teaspoons baking powder; 1 pinch herbal seasoning (optional); 65 ml cold water, mixed with; 2 tablespoons virgin olive oil

Servings: persons

1 (8 ounce) can chopped tomatoes
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon freeze-dried oregano or 1 teaspoon mixed herbs
2 teaspoons virgin olive oil
1 small red pepper, and
1 small yellow pepper, deseeded and sliced
2 medium zucchini, trimmed and sliced
1 medium red onion, peeled and cut into wedges
50 g pitted green olives or 50 g black olives
fresh basil leaf, to garnish
1 large sweet potato, peeled and cut into chunky pieces (about 400g prepared weight)
300 g organic whole meal flour
2 teaspoons baking powder
1 pinch herbal seasoning (optional)
65 ml cold water, mixed with
2 tablespoons virgin olive oil

1
Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
2
while the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
3
Preheat the oven to 200C/Gas Mark 6 400u00b0F Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning.
4
Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky.
5
Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
6
Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool.
7
Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too).
8
Spread the remaining tomato mixture over the plain base,top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 400F/200C/Gas 6 for 15-18 minutes until hot.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (8 ounce) can chopped tomatoes, 1 small onion, peeled and finely chopped, 1 garlic clove, peeled and crushed, 1 teaspoon freeze-dried oregano or 1 teaspoon mixed herbs, and more.

Yes, Mediterranean Sweet Potato Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Sweet Potato Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions