I came up with the idea for this recipe after speaking with my friend Vicky who is currently living in London. She was telling me she has been living off frozen pizza and microwave dinners and asked if I could come up with an easy healthy recipe that is also comforting for the colder months.
So Vicky here is the recipe for mini pizzas. Now you have no excuse to be eating frozen pizza!
You can use whatever toppings you like on these. I mixed it up a bit and found that goats cheese, tomato, pesto, green olives, grated zucchini, chives and avocado all tasted great with the sweet potato and eggplant bases.
1 very round sweet potato
1 very round eggplant
Grape seed oil
Toppings of your choice
Pre heat the oven to around 250 degrees.
Cut the sweet potato into 3cm thick circles and the eggplant into 3.5cm thick circles.
Heat some grape seed oil in a pan then cook the sweet potato on one side only for about 3 minutes until the cooked side has softened a bit. Then do the same with the eggplant but only cook for about 2 minutes.
With a small but sharp knife slice a circle around the edge of both the eggplant and sweet potato bases but only slice about 1cm deep. Then take a metal spoon and scoop out half of the eggplant and sweet potato from each piece, making sure there is a 1cm deep hole in each base.
Place the bases on a flat baking dish, drizzle with olive oil and place in the oven for 10 minutes.
Remove the tray from the oven and put your desired toppings on each pizza base then place in the oven.
Cook the eggplant pizzas in the oven for 15 minutes then remove. The sweet potato pizzas take a little longer to cook so leave in the oven for 25 minutes.
Serve with some avocado or fresh herbs sprinkled on top and enjoy.
Note: You can skip the second and third step and just cut the slices smaller, however I find that you are able to put more toppings on the pizzas if you include these two steps.