2 medium sized sweet potatoes
olive oil
sea salt
black pepper
pizza spice mix
garlic clove, minced 
pesto sauce
125 g organic mozzarella (and/or feta or vegan cheese)
couple of handfuls baby spinach leaves
1 spring onion
4 stalks of sweet baby broccoli
artichoke hearts (cooked/from a jar)
3 slices of lemon
pine nuts
fresh oregano
fresh basil
sunflower sprouts

  1. Preheat the oven to 200°C and cover a baking tray with a parchment paper.
  2. Peel the sweet potatoes and slice them up with a cheese slicer or a mandolin vegetable slicer into very thin, almost transparent slices. Arrange the sweet potato slices on the baking tray so that they overlap each other and make a circle. Fill all holes and also the inner circle, so that you get a circle with no holes or see-through spots.
  3. Sprinkle on some olive oil, salt, black pepper and pizza spice mix. Also add the garlic.
  4. Bake in the oven for 10-15 minutes until the sweet potato slices get softened.
  5. Take out from the oven. Spread some pesto on the crust and add the cheese. Add also the spinach leaves. Cut the spring onion and broccoli into small pieces and sprinkle them on the pizza. Slice the artichoke hearts and add them with lemon slices, pine nuts and olives.
  6. Bake in the oven for 10 minutes until the cheese melts and the filling get a nice tanned colour. Take out of the oven and top with fresh oregano and basil + sprouts. Serve and enjoy!