Home > Eat > Sweet potato, gorgonzola and rocket pizza
Sweet potato, gorgonzola and rocket pizza
First published: 9 July 2017
![Sweet potato, gorgonzola and rocket pizza](https://weheartliving1.wpenginepowered.com/wp-content/uploads/2017/06/Sweet-Potato-Gorgonzola-and-Rocket-PizzaMAIN.jpg)
Contributors
We Heart LivingShare This
Tuck in to this tasty sweet potato, gorgonzola and rocket pizza.
A cheesy, tomatoey glorious pizza with a twist – the base is made from sweet potato! Amazing, right? Perfect for a cheeky (or not-so-cheeky really!) Friday night treat!
Preparation: 2 hours
Ingredients (makes 2 pizzas)
For the base
40g American sweet potato puree
7g instant yeast
200 ml warm water
1tsp sugar
300 grams flour
1tsp salt
1tbsp olive oil
For the sauce
1tbsp olive oil
1 onion, diced
1 clove garlic, chopped
300g passata
Remainder of the American sweet potato puree
For the topping
2 American sweet potatoes
1 punnet of ripe cherry tomatoes, halved
100g gorgonzola dolce, crumbled
50g fine rocket
1tbsp olive oil
Salt and pepper
Method
Preheat the oven to 200°C. Prick holes in the two sweet potatoes with a fork, then wrap in foil and bake for 50 minutes. Once baked, peel and puree the sweet potatoes, and set aside 40g of puree for the base.
To make the pizza base place the yeast into a bowl with the warm water and sugar, and add the 40g of sweet potato puree. Stir the mixture until smooth.
Mix the flour and the salt together in a large mixing bowl, then make a well in the middle and pour the yeast mixture in. Pour in the oil and the remaining water. Mix by hand until it forms a dough which does not stick to the sides of the bowl.
Remove the dough from the bowl and knead on a floured work surface until supple (for around 10 minutes). Roll the dough into a ball, place into a large bowl and cover. Leave to prove in a warm spot for around 1 hour. Divide the dough in two and roll each into a ball. Dust the worktop with flour and roll the pizza dough out into two circles with a diameter of around 20 centimetres each, making the edges slightly thicker so that the sauce doesn’t run off. Place the pizza dough on a baking tray and set aside.
Preheat the oven to 275°C. Next, make the sauce. Pour the oil into a thick bottomed pan and place the pan over a high heat. Sauté the onion and garlic for 2 minutes then add the passata – bring to the boil, then lower the heat.
Leave the sauce to simmer for about 10 minutes then add the remaining sweet potato puree, which will thicken the sauce. Season with salt and pepper to taste. Leave the sauce to cool then divide between the two bases.
Bake these for 15 – 20 mins with just the sauce until they are nice and crispy, and lightly browned around the edges. Once baked, remove from the oven, add the toppings, and serve for a deliciously different homemade pizza.
![recipe image](https://weheartliving1.wpenginepowered.com/wp-content/uploads/2017/06/Sweet-Potato-Gorgonzola-and-Rocket-PizzaSNIPPET.jpg)