- 2 pizza bases
- 60ml extra virgin olive oil
- 1/2 cup (135g) hummus
- 4-6 kale leaves, torn into pieces
- 1 (560g) large sweet potato, peeled
- 250g buffalo mozzarella or fresh ricotta
- 3 tbs oregano leaves
- 1 long red chilli, deseeded, sliced
- 3 tsp sesame seeds
- Lemon wedges, to serve
1 Preheat oven to 220°C. Place the pizza bases on 2 pizza trays. Brush each with 1 teaspoon of the oil.
2 Spread with hummos, top with kale leaves. Cut the sweet potato into very thin slices using a sharp knife or mandolin, place into a bowl. Drizzle over 30ml of the remaining oil, season and toss gently to coat. Pile the sweet potato over the kale. Bake for 12-15 minutes or until the sweet potato is tender and light golden. Remove from the oven.
3 Tear the cheese into pieces and scatter over the pizzas. Combine the remaining tablespoon oil with oregano, chilli and sesame seeds and spoon over pizzas. Return to the oven, bake a further 3 minutes. Cut into pieces and serve with lemon.