Sweet potato mini pizzas
1 large potato, sliced into 1cm-thick rounds
1 large sweet potato, sliced into 1cm-thick rounds
1 teaspoon olive oil
2 garlic cloves, finely chopped
1/2 cup no-added-salt tomato paste
1/2 small red onion, finely sliced
1/2 cup frozen corn kernels
8 small mushrooms, sliced
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup grated reduced-fat mozzarella
16 cherry tomatoes, halved
- Preheat the oven to 200°C. Line a large baking tray with baking paper. Evenly spread potato and sweet potato slices in a single layer on tray (don’t use pointy ends). Drizzle with olive oil. Place slices in the oven and cook for 15 minutes until the potatoes start to soften. Remove and set aside to cool slightly.
- Meanwhile, combine garlic and tomato paste in a bowl.
- When potato bases are cool enough to handle, dollop a teaspoonful of tomato paste on each one, spreading evenly with back of the spoon. Layer onion, corn and mushrooms. Sprinkle over herbs and cheese. Finish mini pizzas with tomato halves.
- Return to oven and cook for another 12 minutes, or until the cheese is melted and the bases are cooked through. Serve pizzas warm or at room temperature.
Feeding Kids Tip: Kids will enjoy spreading, layering and sprinkling! Getting them involved in cooking can help them eat new foods.