sweetpotato mini pizzas “Margherita” or “Hawaii” | North Carolina Sweet Potatoes

sweetpotato mini pizzas “Margherita” or “Hawaii”

20

Ingredients for 15-20 mini pizzas:
1 sweetpotato from North Carolina
Salt, pepper
Oil for the pan
For the Margherita topping:
½ Tube of tomato paste
Oregano and (if desired) some garlic
1 fresh tomato (seeded and diced)
100 g grated pizza cheese (Edam or Gouda) or vegan grated cheese
For the Hawaiian topping:
70 g ham cubes
70 g fresh or canned pineapple (cut into very small cubes)

Directions:

  1. Peel the sweetpotato and cut it into 0.5 cm thick slices. Fry them in the pan on both sides, season with salt and pepper.
  2. Place sweetpotatoes on a baking tray lined with baking paper and let them cool a little.
  3. In the meantime, mix tomato paste with oregano and spread on the pizzas. Add the ingredients for the topping and sprinkle with the cheese.
  4. Bake the pizza at 180 degrees Celsius for about 10 minutes until the cheese melts and gets lightly brown.
  5. Decorate with fresh basil.

Preparation time: 30 minutes

Energy:
144 kcal
Protein:
2,97 g
Carbohydrates:
20,9 g
fat:
5,81 g