Recipes
Recipes

Sweet potato and sausage pizza

A tasty base of nutty sweet potato mash is topped with sausage chunks and two types of cheese

A tasty base of nutty sweet potato mash is topped with sausage chunks and two types of cheese

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(4 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.15 per serving

Nutritional Information

Each 342g serving contains

Energy
2059kj
492kcal
25%
Fat
25.7g
High
37%
Saturates
5.5g
Med
28%
Sugars
15.4g
Low
17%
Salt
0.82g
Low
14%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal

Ingredients

4 medium sweet potatoes, peeled and cut into 2cm chunks

100g ground almonds

2tsp smoked paprika

1tsp dried oregano

1tsp rapeseed oil, plus extra for greasing

1 large red onion, sliced

2 Extra Special Classic Pork Sausages, meat squeezed out of casings

2tsp fennel seeds

4tbsp tomato passata with basil

½ x 125g ball light mozzarella, torn and patted dry

6 cherry tomatoes, halved or quartered

10g Parmesan shavings

Watercress, to serve

Method

1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Put the sweet potato in a bowl with 1tbsp water, cover with clingfilm and microwave on high for 15 mins until very soft. Leave to cool slightly. Mash with the almonds, paprika and oregano until smooth.
3
Line a large baking tray with nonstick baking paper and lightly grease. Spread the sweet potato mixture into a 5mm deep rectangle. Bake for 10 mins.
4
Meanwhile, heat the oil in a pan on high and add the onion, sausages and fennel. Fry for 6 mins, breaking up the sausage meat with the back of a wooden spoon.
5
Spread the passata over the pizza base, leaving 2cm around the edge. Top with the sausage mixture, mozzarella and tomatoes. Return to the oven for 10-15 mins until crisp and golden.
6
Top with the Parmesan, watercress and a grind of black pepper to serve.