July 20, 2015

Sweet Potato Crust Pizza with Courgettes & Cherry Tomatos

A round pizza on a white background

Pursuing a healthy lifestyle is all but boring. One of the reasons is that you get so many opportunities to experiment. The kitchen becomes a bit of a laboratory for all sorts of wonderful and delicious creations (I’ll admit there are a few failures sometimes, but this is all part of the fun). I find really enjoyable to take classic dishes, and see how I can ‘healthyfy’ them – it often only takes a bit of tweaking, such as using wholesome and fresh ingredients instead of more processed ones. This is where this pizza comes into the equation. We do love a good pizza in our home, like I’m sure many of you do, and although I wouldn’t say no to a ‘classic’ pizza once in a while, I often find that they leave me bloated and with a feeling of overeating, that will take a few hours to dissipate. When I first read about vegetable-based pizza crusts (i.e. cauliflower, courgette, etc.) I thought this was totally genius, and I haven’t failed to experiment various recipes. Not only does the pizza get extra flavour from the ingredients used in the base, but it also leaves you feeling nourished but light as a feather. Here is a recipe for a sweet potato crust with a topping of courgettes, tomatoes and hazelnuts. You could of course change the topping to whatever other vegetables are in season where you live. Purists might not call this pizza, but I will dare and challenge you to try it and let me know what you think!

Have a great week!

A round pizza on a white background

Sweet Potato Crust Pizza with Courgettes & Cherry Tomatoes – serves 2 to 4
•1 medium sweet potato, peeled and cubed
•1tbsp chia seeds
•125g almond flour
•60g rice flour
•1tsp baking soda
•Salt and pepper
•1tsp oregano
•2tbsp olive oil
•3tbsp tomato purée
•100g mozzarella, grated
•1 small courgette, cut into ribbons
•A handful cherry tomatoes, quartered
•2tbsp hazelnuts, roughly chopped
•Basil leaves

1.Cook the sweet potato in a pan of boiling water for about 20min until tender. Drain, rinse under cold water and mash until smooth. Preheat the oven to 200°C.
2.In a small bowl, mix the chia seeds with 3tbsp water and set aside for 5min until it forms a gel-like texture.
3.In a large bowl, mix together 125g of the mashed sweet potato, the almond and rice flours, baking soda, a pinch of salt, oregano, 1tbsp olive oil and the chia gel, in order to obtain a slightly sticky dough.
4.Spread the dough on a baking tray covered with baking paper into a thin circle, using the back of a spoon or a spatula to flatten the disk. Place in the oven for 30min.
5.Spread the tomato purée on the pizza disk, then sprinkle with the grated mozzarella. Add the courgettes, tomatoes and hazelnuts. Season with salt and pepper and drizzle with 1tbsp olive oil. Place in the oven for 10min. Serve with a green salad.

Pizza à la Patate Douce et sa Garniture de Courgettes & Tomates Cerises – pour 2 à 4 personnes
•1 patate douce de taille moyenne, pelée et coupée en cubes
•1cs de graines de chia
•125g d’amandes en poudre
•60g de farine de riz
•1cc de bicarbonate de soude
•Sel et poivre
•1cc d’origan séché
•2cs d’huile d’olive
•3cs de concentré de tomates
•100g de mozzarella, râpée
•1 petite courgette, coupée en rubans
•1 poignée de tomates cerise, coupées en quartiers
•2cs de noisettes, émincées
•Quelques feuilles de basilic

1.Faire cuire la patate douce dans une casserole d’eau bouillante pendant 20min, jusqu'à ce qu’elle soit tendre. Egoutter, rincer à l’eau froide et écraser au presse-purée. Préchauffer le four sur 200°C.
2.Dans un petit bol, mélanger les graines de chia avec 3cs d’eau et laisser de côté 5min jusqu'à l’obtention d’un gel.
3.Dans un saladier, mélanger 125g de purée de patate douce, l’amande en poudre, la farine de riz, le bicarbonate de soude, du sel et du poivre, l’origan, 1cs d’huile et le gel de chi, jusqu'à l’obtention d’une pâte légèrement collante.
4.Etaler la pâte en un cercle fin sur une plaque à four recouverte de papier cuisson à l’aide d’une spatule ou du dos d’une cuillère en bois. Mettre au four pour 30min.
5.Sortir la pizza du four, y étaler le concentré de tomate et parsemer de mozzarella. Ajouter les rubans de courgette, les tomates cerise et les noisettes. Assaisonner de sel et de poivre et arroser d’une cuillérée d’huile d’olive. Remettre au four pour 10min. Servir avec une salade verte.

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