International dishesSavory CakesItalyabout 45 minutes
This clay pot sweet potato pizza needs no oven, just one clay pot on the stove. The sweet potato base is soft and sweet, the middle is sandwich bread soaked in tomato sauce, and melted cheese sits on top.
Keeping the heat low enough that the bottom does not scorch is the tricky part. The sweet potato is piped in a spiral into an oiled pot, then layered with bread, tomato sauce, onion and corn.
This batch weighs about 985g, at roughly 125 calories per 100g.
Method
Peel 400g sweet potato, cut into chunks and rinse. Cut the bell pepper into bite sized pieces, then rinse, drain and slice the 2 black olives.
Put the sweet potato in a pot of water and boil for 20 to 30 minutes, until a chopstick slides through easily.
Put the boiled sweet potato, a pinch of salt and 50ml oat milk in a bowl, mash smooth with a fork, then transfer to a piping bag.
Brush cooking oil all over the clay pot and pipe the sweet potato in a spiral across the bottom.
Lay a slice of sandwich bread on top, then spread over 1 tablespoon tomato sauce, 1 tablespoon onion and 1 tablespoon corn.
Repeat the layers once more in this order: sweet potato, bread, tomato sauce, onion, corn, then sweet potato.
Scatter 160g mozzarella, the bell pepper and the black olives over the top.
Set the pot on the stove, cover and cook over low heat for 5 minutes. Uncover and torch the cheese for about 10 seconds until lightly golden.
Tips
Steaming the sweet potato instead of boiling keeps more of its natural sweetness.
A bell pepper with three lobes at the base holds its shape better under heat.
Low heat with the lid on for 5 minutes comes first, then about 10 seconds with the torch on the cheese.
Brushing oil thoroughly around the inside of the clay pot keeps the base from sticking.
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