FABULOUS FIGS
FIG & SWEET POTATO PIZZAS
PREPARATION & COOKING: 45 MINUTES SERVES 4
PIZZA
400g sweet potato, sliced
8 wraps (200g)
80g finely grated parmesan
8 slices prosciutto, torn
60ml (¼c) fresh sage leaves
10ml (2t) finely grated lemon rind
250g (1c) smoked mozzarella, sliced thinly
TO SERVE
60g baby rocket leaves
22,5ml (1 ½t) balsamic vinegar
15ml (1t) extra virgin olive oil
4 large fresh figs, quartered
Preheat the oven to 220°C. Line four oven trays with baking paper.
1 Pizza Cook the sweet potato in boiling water for 5 minutes or until tender, then drain.
2 Place four wraps on the prepared trays and sprinkle with parmesan. Top with the remaining four wraps, then add the sweet potato, prosciutto, sage, rind and mozzarella. Bake, in two batches, for 12 minutes until golden and crisp.
3 To serve Combine the rocket, vinegar and oil in a bowl. Divide the figs and rocket mixture between the flatbreads.
