PANCETTA & FIG SWEET POTATO PIZZAS

PREP + COOK TIME 55 MINUTES SERVES 4 (MAKES 8)

2 large orange sweet potatoes (1kg)

(see tips on page 82) 2 tablespoons extra virgin olive oil 100g pancetta, torn coarsely

60g gorgonzola, crumbled

(see tips on page 82)

8 dried figs (120g)

11/3 cups (135g) grated mozzarella

2/3 cup loosely packed fresh

basil leaves

1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper.

2 Cut each orange sweet potato lengthways into 4 x 1cm-thick slices. Place sweet potato on trays, drizzle with oil; season. Roast for 25 minutes. Turn sweet potato over. Top with pancetta and gorgonzola. Cut figs horizontally into three slices. Divide fig and mozzarella between pizzas.

3 Roast the pizzas for a further 10 minutes or until golden. Sprinkle with basil and extra gorgonzola, if you like. Per serve: 15g total fat (6g saturated fat); 1175kJ (281 cal); 25g carbohydrate; 10g protein; 6g fibre