Sweet potato pizza

I made this yummy pizza when my sister and her partner were coming for dinner, I cut this up for pre dinner nibbles. Well, they were unfashionably late and by the time they did arrive I'd put the lasagna on the table and we tucked into that. They didn't even touch it! I was a bit annoyed because it tasted bloody good!

Anyway I made it again for my lunch a few days later. I really like it.

Wholemeal pizza dough
7g(two teaspoons) dry yeast 
1 teaspoon sugar
3/4 cup warm water
2 tablespoons olive oil
2 cups wholemeal flour
1 teaspoon salt

Place yeast, sugar and water in a small bowl. Lightly mix with a fork and set aside for 10 minutes until frothy.

Put flour in a large bowl, with the salt. Add the yeast mix and olive oil to the flour and mix with a wooden spoon until dough comes together.

Knead for 5 minutes, then put back into the large bowl, cover with a tea towel and sit in a warm place for 1 hour, or until doubled in size.

Knock down the dough with your fist and divide into four portions.

Roll out on a floured surface and place on an oiled tray.

Pizza topping
1 medium sweet potato, peeled and sliced into 5mm thick rounds.
Olive Oil
Poppy seeds
Rosemary leaves and Rosemary flowers(if you have them)
Mixed greens - e.g. rocket, beet leaves, spinach
feta or goats cheese(optional)

Oil a baking tray, place sweet potato rounds in one layer. Loosely cover with foil and bake in a 180C oven for 10 minutes.

Brush some olive oil(I used garlic oil) on the pizza base. Lightly sprinkle poppy seeds and about 1 tablespoon of rosemary leaves.

Lay sweet potato rounds on base and then drizzle with olive oil.

Bake for 15 minutes at 230C.

When cooked, cut into slices and scatter mixed greens over and some cheese if using. Garnish with the rosemary flowers.

Sharing this recipe at Little Wolff blog for Little Veggie Kitchen