2 small pizzas | Prep time 25 minutes | Oven time 35 minutes

Ingredients

For the crust

• 14 oz (400 grams) sweet potato
• ½ cup (70 grams) flour
• 1 egg
• Rosemary
• Sea salt

For the topping

• 7/8 cup (200 grams) ricotta cheese
• 1/3 cup (30 grams) parmesan cheese, grated
• ½ zucchini
• 6 cherry tomatoes
• 2 oz (+/-50 grams) coppa di parma
• 2 handfuls of arugula
• Basil

Instructions

1. Peel about 4 medium sweet potatoes. . Fill a pot with water and add a dash of salt. Bring to a boiling. Add the potatoes. Cover the pan and cook for 10 minutes. Drain and add the sweet potatoes to a large mixing bowl.
2. Preheat oven to 375°F (180°C – 190°C).
3. Mash the sweet potatoes. Add the egg, flour, rosemary and salt. Stir together until combined.
4. Scoop the sweet potato mixture ono parchment paper and use a spatula to spread it into a large circle. You can make one large crust or two small ones.
5. Place the pizza crust in the oven and bake for 30 minutes or until the edges are golden brown.
6. Meanwhile, slice the zucchini lengthwise in strings using a mandolin. Cut the tomatoes.
7. Heat a skillet, grease with oil and grill the zucchini until they are tender.
8. Remove the crust from the oven. Add ricotta, parmesan, zucchini and tomatoes and bake for another 5-10 minutes.
9. Top with coppa di parma, arugula and fresh basil. Slice and serve!