This recipe was a spontaneous one and came together because I had to use up some sweet potatoes. It was a big success and my food critics at home almost jumped at it. 🙂 They simply loved it. 🙂
These mini pizzas are not actually made with a dough for the base but rather with sweet potatoes and polenta. If you like baked polenta you will love this recipe.
They’re topped with veggies, chickpeas and parsley pesto. The pesto is made with brazil nuts so this meal is actually a superfood meal. Packed with iron, selenium, nutrients, antioxidants, vitamins and fiber.
Mini polenta and sweet potato pizza with parsley pesto
For the base
- 1 large sweet potato – about 550 grams ,cubed
- 300 grams polenta
For the topping
- 250 ml tomato puree
- 2 tbsp olive oil
- 1 tsp oregano
- salt and black pepper
- 1 yellow bell pepper , sliced
- 3-4 button mushrooms , sliced
- 2 scallions , sliced
- 2 tomatoes , sliced
- 1/2 glas/can chickpeas
- 150 grams grated cheese/vegan cheese
For the parsley pesto
- 1 bunch parsley
- 100 grams brazil nuts
- 1 tbsp olive oil
- 100 ml water
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 4 sun-dried tomatoes
Preheat oven to 200°C/390°F (fan oven) and line two baking sheets with baking parchment.
For the base boil sweet potatoes in water until tender. Mash them and mix with polenta and salt. Divide in 8 portions, roll to a ball and flatten them with your hands onto the baking sheets.
Mix tomato sauce with olive oil, oregano, salt and pepper and spread onto the pizza bases. Add all vegetables and chickpeas on top and sprinkle with cheese/vegan cheese. Bake in the oven for about 15 minutes. Rotate sheets halfway through.
In the meantime prepare the pesto by processing all ingredients in a food processor. Take the pizza out of the oven and top with pesto. Enjoy!