Potatoes can be prepared to end of Step 3, up to several hours ahead. Keep, covered, in the fridge. Place potatoes in roasting pan. Cover with foil. Cook in a hot oven (200C) for 10 minutes. Remove foil. Cook for a further 15 minutes.
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
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.