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Sweet Potato Pizza Topped with Spinach, Sun-dried Tomato & Feta

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Your kids will love this Sweet Potato Pizza, it's jam-packed with all the necessary nutrients for a healthy tummy and mind. Use Knorrox's Curry Vegetable Cubes for even better flavour.

Feeds
4People
Preparation time
75Min.
Difficulty
intermediate

Ingredients

ungrouped
1 sweet potato peeled
2/3 cup rolled oats
1 whole egg
pinch garlic powder
1 tablespoons olive oil
2 cups spinach shredded
1/3 cup feta cheese
1/3 cup hot water
1.5 Knorrox Curry vegetable stock cube
1/2 cup sundried tomatoes

Preparation method

ungrouped
Preheat oven to 200 degrees. Using a food processor blend sweet potato and oats until very fine. Add garlic powder, egg and blend again to mix. The mixture should resemble a loose dough or thick batter.
Transfer to a lined baking sheet or round pizza pan. Press into crusts and shape with your hands – you can either make two smaller crusts (you’ll get more crispy edge surface area) or one larger crust.
Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the baking paper/sheet very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top, seta aside.
Heat oil in a pan and sauté spinach, cover with the lid for 2 minutes. Add sundried tomato, Knorrox stock cube, water and gently cook for 15 minutes until no liquid visible.
Top your pizza base with sautéed spinach, sun dried tomato and feta.

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