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.