Ingredients
6 small sweet potatoes (250g each)
1 tablespoon olive oil
¼ cup pizza sauce with garlic and herbs
60g button mushrooms, thinly sliced
½ green capsicum, finely chopped
50g sliced pepperoni, cut into thin strips
½ cup sliced kalamata black olives, drained
1 teaspoon dried oregano leaves
1½ cups grated pizza cheese
Method
-
Place potatoes in a large roasting pan. Prick all over with a fork. Brush with oil. Season with salt and pepper.
-
Cook in a hot oven (200C) for about 30 to 35 minutes, or until just tender when tested with the tip of a small, sharp knife. Remove. Stand in pan for 10 minutes.
-
Using a sharp knife, cut each potato lengthways, about three-quarters through. Squeeze sides to open.
-
Spread pizza sauce evenly along slits. Fill with mushrooms, capsicum, pepperoni and olives. Sprinkle with oregano, then cheese.
-
Return pan to same, hot oven for about 15 minutes, or until cheese is golden. Serve.
