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🍽️ Sweet Potato Pizza with Peppery Ricotta and Bresaola

795 kcal · 30 min · 4 servings

Ingredients

• 3 medium sweet potatoes
• 3 eggs
• 6 tbsp rolled oats
• salt
• 7 tbsp tomato sauce (recipe in the smart tip)
• pepper (from the mill)
• 100 g cherry tomatoes
• 100 g arugula
• 90 g ricotta
• 100 g bresaola

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Line a baking sheet with baking paper.
3. 3. Peel the sweet potatoes.
4. 4. Cut the sweet potatoes into small pieces.
5. 5. Place the sweet potato pieces, eggs, and oat flakes into a blender or food processor.
6. 6. Season the mixture with a pinch of salt.
7. 7. Blend everything until you have a smooth, uniform puree.
8. 8. Spread the mixture onto the prepared baking sheet.
9. 9. Ensure the topping is about half a centimeter thick.
10. 10. Bake the pizza base in the oven for about 15 minutes.
11. 11. Remove the pizza from the oven after the baking time.
12. 12. Spread the tomato sauce evenly over the pizza base.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Return the pizza to the oven for another 15 minutes.
15. 15. Wash the cherry tomatoes under running water.
16. 16. Halve the tomatoes if you prefer.
17. 17. Sort through the arugula to remove any damaged leaves.
18. 18. Wash the arugula thoroughly.
19. 19. Spin the arugula dry.
20. 20. Remove thick stems from the arugula.
21. 21. Mix the ricotta thoroughly with pepper.
22. 22. Take the fully baked pizza out of the oven.
23. 23. Top the pizza with the prepared cherry tomatoes.
24. 24. Use a teaspoon to portion out the seasoned ricotta.
25. 25. Distribute the ricotta portions over the pizza.
26. 26. Place the bresaola (air-dried beef) on the pizza.
27. 27. Add the fresh arugula as the final topping.

Nutrition per serving

• kcal: 795
• Protein: 41 g · Fett/Fat: 23 g · Carbs: 97 g