Sweet potato pizza with fig and pancetta

This sweet potato pizza recipe uses the versatile veg as a tasty low-carb base for a flavour-packed meal.

  • 55 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.

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