Sweet Potato, Gorgonzola & Rocket Pizza

Preheat the oven to 200°C.

Pierce 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.

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.

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 one 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 20cm 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 two 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.