Sweet potato, gorgonzola and rocket pizza

29 June 2017 by
First published: 9 July 2017

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


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.

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Sweet potato, gorgonzola and rocket pizza
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