Vego PIzza

Tasty sweet potato and zucchini pizza

Seriously, you need to get onto this right away.

  • 1 medium sweet potato (cubed)
  • 1 medium zucchini (thinly sliced)
  • Splash of Olive oil
  • Rocket or baby spinach leaves
  • 1-2 cups of cheese (tasty/parmasen mix 75/25)
  • Tomato paste
  • handful of coriander
  • Pita bread
  • Balsamic vinegar
  • Aioli

Lets go

Pre-heat your over to 180C

While the oven is heating up, usually because I have just thought “Let’s have pizza tonight” I need to prepare the sweet potato and zucchini. For this I heat up a fry pan and cook the sweet potato, try and get it browned on the sides as this gives it a great taste.

Once that is done, lightly dust the zucchini slices with some and brown these guys up too.

Thats it for the manual cooking, start building up the pizza.

Spread a tablespoon of tomato paste over the pita bread

I usually dust a little bit of the cheese at this point, to stick down the other ingredients.

Now throw on the sweet potato followed by the zucchini and finally some more cheese.

Place in the oven for about 10mins, though keep an eye on it as the pita bread cooks quick especially if you have left a crusty edge. They brown up nicely.

Pull out the pizza and cut into 1/4 or 1/8 it’s really up to you at this stage.

Place onto your plate and top with the green leaves, spiral on aioli and the balsamic vinegar.


Now I don’t use a standard balsamic, I picked up from my local Famers Markets a Caramelised Balsamic Vinger and seriously, it is the shit. When I bought it, the lady said it also goes well on vanilla ice cream. What, Mind BLOWN! – I will post when I get onto trying it. Now to get this magic into your pantry, check out or pop into Woden Southside Farmers Market on every Sunday at Woden CIT.

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