I thought this would be quite a cute and fun meal seeing as I had a bit more time on my hands today to cook, it’s a healthy and vegan way to make pizza! I behaved like a child when making the toppings because I just wanted everything in my fridge to go on them, but it’s really up to you what you want to top them with – just like a pizza you can pick whatever you want, and of course you’re free to put cheese or meat on them if you want to; the sweet potato flavour I think is more suited to just vegetables and tomato sauce, but that’s just me I guess.
I love meals like this because I’m safe in the knowledge that it’s all healthy so it doesn’t freak me out or overwhelm me like a normal pizza would, but it was really fun to make and I genuinely enjoyed creating them and eating them which is a good thing :)
It also served as procrastination from revision – I’m at the stage where I’m genuinely a little frightened of how my exams are going to go… I handed in my Creative Writing portfolio today and I still have two exams: English and Philosophy. Wish me luck, I’m definitely going to need it!
One large sweet potato
Basil and black pepper to season
Whatever toppings you want; I used courgette, mushrooms, sweetcorn, red peppers and Quorn slices
- Cut the sweet potato lengthways into 3 thick-ish slices (two outside bits and a middle slice)
- Bake in the oven (about 200 degrees Celsius) for 25 minutes until cooked and tender
- Top each slice with a bit of tomato purée, seasoning and whatever toppings you like, then return to the oven – maybe sprinkle with a little olive oil or oil spray – for about 15 minutes until the toppings are slightly brown