Make tonight pizza tonight with this delicious Vegemite, sweet potato and rosemary pizza recipe. The Vegemite adds great savoury flavour which compliments the roasted sweet potato and fragrant rosemary. Making your own thin and crispy pizza base couldn’t be easier with our foolproof pizza dough recipe (or just use pita bread for instant pita pizzas!).
300g kumera (sweet potato), peeled and thinly sliced
Garlic olive oil spray
1 1/2 tablespoons Vegemite
2/3 cup grated mozzarella or tasty cheddar cheese
1 cup flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon olive oil
1. Place the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200oC for 20-25 minutes or until just tender.
2. Sift together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.
3. Roll out dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with Vegemite and then top with kumera, rosemary and cheese. Bake in a hot oven 200oC for 10-15 minutes or until cooked through. Serve immediately.
What are your favourite pizza toppings?
Julia has lived and worked in London, Amsterdam, and New York, and is obsessed with food. She's either cooking or thinking about what to eat next. Follow Julia on Twitter.