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Preheat oven to 200°C/390°F (fan oven) and line two baking sheets with baking parchment.
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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.
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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.
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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!