A Pizza for Simon

“Food is love.” This is a motto I will forever associate with my mum and something which, as I’ve grown up, I have even taken on as a personal mantra! There are few things which are as satisfying as preparing a meal for your nearest and dearest and seeing the smiles light up their faces. What better way to show them you care? It’s also a little phrase I say whenever I serve up some form of baked goods to my fiancé, Simon. So, in tribute to him, I have combined two of his favourite things: a hog roast and sweet potatoes to create this topping recipe.

To make the base for this pizza, please click here.

Ingredients:

6 tbsp tomato purée

1 slow cooked boneless pork joint

3 sweet potatoes

2 generous handfuls raw spinach

60g cheddar cheese

Drizzling BBQ sauce

Method:

1. While the bases are proving, peel and chop the sweet potatoes into bitesize chunks and fry them in oil until they are only slightly underdone (as they’ll be topping our pizza base which has to be baked, this ensures they won’t be overdone and mushy).
2.  As a veggie, I’m not confident at cooking meat! Luckily for me, the local supermarket does a handy Tex Mex-style pulled port shoulder joint, accompanied with BBQ sauce which takes just 4 minutes in the microwave. Cook the joint to the required specifications.
3. When the bases have finished proving and you’ve taken them out, turn the oven to 210°C. We can now top our bases while this heats up to temperature.
4.  Spread the tomato purée over the two bases so that they are covered and then top with the sweet potato chunks.
5. Bake in the oven for 10 minutes and turn on the grill so it can heat up.
6. When the pizzas are out of the oven, top with the pork and spinach. Grate the cheddar on top and place under the grill until the cheese starts to bubble.
7. Drizzle over the BBQ sauce and buon appetito!