Pizza and Turkish flatbreads
Roasted sweet potato slices, crumbled feta, and fresh spinach top a thin whole-wheat crust. One of the classic pizza combinations found in New Zealand cafes, this pizza is sliced and served at parties.
Mix the whole-wheat flour, yeast, salt, 1 tablespoon (15 ml) of olive oil, and 1 measure (200 ml) of lukewarm water. Knead for 8 minutes, until smooth. Cover and let rise for 20 minutes.
Toss the thinly sliced sweet potato with the remaining olive oil. Roast in an oven preheated to 220°C / 430°F for 12 minutes, until tender.
Roll out the risen dough into a thin crust. Top with the grated mozzarella, spinach, and roasted sweet potato slices.
Bake in an oven preheated to 220°C / 430°F for 13 minutes, until the edges are golden. As soon as it comes out of the oven, sprinkle with crumbled feta and slice.
Be sure to roast the sweet potato before adding it to the dough; raw slices will not soften during the pizza’s short baking time. Add the feta at the very end so it does not dry out. Allergens: Contains wheat (gluten) and milk (feta and mozzarella).
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