Name: Sweet potato pizza with fig and pancetta
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 large orange sweet potatoes (1kg) (see tips); 2 tablespoons extra virgin olive oil; 100 grams (3oz) pancetta, torn coarsely; 60 grams (2oz) gorgonzola, crumbled; 8 dried figs (120g) (see tips); 1 1/8 cups (135g) grated mozzarella; 2/3 cup loosely packed fresh basil leaves

Ingredients

2 large orange sweet potatoes (1kg) (see tips)

2 tablespoons extra virgin olive oil

100 grams (3oz) pancetta, torn coarsely

60 grams (2oz) gorgonzola, crumbled

8 dried figs (120g) (see tips)

1 1/8 cups (135g) grated mozzarella

2/3 cup loosely packed fresh basil leaves

Method

1.Preheat oven to 220°C/425°F. Line two large oven trays with baking paper.

2.Cut each sweet potato lengthways into four 1cm (½in) thick slices. Place sweet potato on trays, drizzle with oil; season. Roast for 25 minutes. Turn sweet potato over. Top with pancetta and gorgonzola. Cut figs horizontally into three slices. Divide fig and mozzarella between pizzas.

3.Roast pizzas for a further 10 minutes or until golden. Sprinkle with basil and extra gorgonzola, if you like.

If you choose a short, wide sweet potato, it will be easier to cut. Leave the skin on when slicing the sweet potato.

Gorgonzola is an Italian blue cheese with a soft crumbly texture; you can use your favourite soft cheese, if you prefer. You could use fresh figs when they are in season.
Note

Women's Weekly Food

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