📝 Ingredients:
🍠 Crispy Smashed Sweet Potato Base
・4 medium sweet potatoes
・3 tbsp olive oil
・1 tsp smoked paprika
・1 tsp garlic powder
・Salt & black pepper
🌿 Basil Pesto
・60g fresh basil leaves
・40g pine nuts, toasted
・40g parmesan cheese, grated
・2 garlic cloves
・120ml extra virgin olive oil
・1 tbsp lemon juice
・Salt & black pepper
🍅 Blistered Cherry Tomatoes
・300g cherry tomatoes
・1 tbsp olive oil
・2 garlic cloves, minced
・Salt & black pepper
🧀 To Finish
・2 balls burrata (250g)
・Fresh basil leaves
・Red chili flakes
・Extra virgin olive oil
・Flaky sea salt
👩🍳 Instructions:
Preheat oven to 220°C / 425°F. 🔥
Slice sweet potatoes into thick 2cm rounds (skin on).
Boil the sweet potato rounds in salted water for 12–15
minutes until fork-tender but still holding shape.
Drain and let them steam-dry for 5 minutes — this is the
crispy secret. 🍠
Place the rounds on a lined baking tray and smash each
one gently with the back of a glass until flat but still
intact.
Brush generously with olive oil, then sprinkle with
smoked paprika, garlic powder, salt and pepper.
Roast for 25–30 minutes until edges are shatteringly
crispy and deeply golden.
Meanwhile, make the pesto: blend basil, pine nuts,
parmesan, garlic, olive oil, lemon juice, salt and pepper
until vibrant green and smooth. 🌿
For the blistered tomatoes: heat olive oil in a pan, add
cherry tomatoes and garlic, cook 4–5 minutes until skins
blister and split. 🍅
Pull the crispy sweet potatoes from the oven.
Spread a generous layer of pesto across the center of
each smashed round.
Top with blistered cherry tomatoes and their garlicky oil.
Tear the burrata and place a creamy piece in the center
of each pizza, letting the molten interior spill across the
pesto. 🧀
Drizzle with extra virgin olive oil, scatter fresh basil
leaves, chili flakes and flaky sea salt. Serve immediately
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