Wednesday, 12 September 2018

Rach Eats Lunch: Sweet Potato and Feta Pizza

Yum
Sweet potato and feta pizza recipe


I don't know about you, but I've got myself a brand new system when it comes to discovering music. I have two playlists on the go. Yep, two. The first one's my main playlist, the one I carefully put together after moving from Apple to Spotify (and the reason why my phone's got a written list of songs on it... um...) and has a LOT of music. Because just when you think you know what I'm into - electronica, wonky pop, mainstream pop, a bit of indie, a teeny splash of nu metal, a ton of nineties cheese - a new song comes along and it completely changes everything you know about my taste in music. I'm not embarrassed to admit that I will listen to anything as long as I like the feeling it gives me. I'm here for anything that makes me feel good, basically. Or like a badass. One of the two. Anyway - the second playlist is the first one I listen to when I get up: it's compiled using the Daily Mixes on Spotify, recommendations from my brother, stuff I want to listen to off the top of my head. It's normally an hour long(ish) and that way I get to hear new stuff and decide if I want it on my main playlist. And most of it passes. Crikey.

Today's recipe is sure to be a hit (ha ha) and you'll want to put it in rotation. I've decided that, because we're getting into Autumn (no, please no), we need a pizza full of autumn flavours. Sweet potato's autumnal, right? And feta cheese is just delicious, yes? I've also decided that I'm going to change up the pizza base and add a load of rosemary to it, just for the flavour. And wedges, too. I'm making wedges to go with it. Yep. Here goes it...


Recipe

(All the colours of Autumn, all the flavour too!)

Makes 1 big 'un

For the pizza, you'll need:
190g self raising flour
7g fast action yeast sachet
1/2 teaspoon salt
110ml lukewarm water
1 tablespoon olive oil
1 tablespoon dried rosemary flakes
2 tablespoons Best Tomato Sauce Ever (see this recipe for details - just take out the mince, cheese and pasta!)
1 large handful sweet potato cubes
1 large handful mixed pepper strips
50g grated strong cheddar cheese
40g feta cheese plus an extra 20g to crumble afterwards

For the wedges, you'll need:

1/2 sweet potato, peeled, washed and cut into wedges
1 tablespoon olive oil
1 teaspoon each dried rosemary flakes and cinammon powder
1/2 teaspoon ground salt and pepper

1. I started this one off overnight and stuck it in the airing cupboard - boil up the kettle and pour the water into a jug, then allow it to cool right down to lukewarm. Not too hot or the yeast will die. Then measure out the flour, yeast, salt, rosemary flakes and olive oil into a large bowl.

2. Pour in the water and then, using a spoon (or a food mixer), beat the ingredients together gently. Which sounds wrong, actually - but gentle is key. Keep going until it forms a dough, then wrap the top of the bowl with clingfilm and a clean tea towel, and shove the bowl in a warm place.

3. Next, prep the sweet potato cubes for the topping and cut the sweet potatoes into wedges. Boil up a pan of hot water and drop the wedges in first. Blanch for 10-15 minutes and drain. Shake gently (here I go again with the oxymorons) for a few seconds, then drain it on a tea towel and allow to cool down a bit.

4. Boil the saucepan up again and add the cubes to the water - boil for another 10 minutes, drain, don't shake, allow to cool. Preheat the oven to 180℃ and line two baking trays - for pizza and wedges.

5. For the wedges, you simply need to coat them in a tablespoon of olive oil and add to the baking tray. Season it with rosemary flakes and a tiny bit of cinnamon powder, as well as salt and pepper, then pop it straight in the oven for 30-40 minutes until golden and crispy. Turn during cooking time.

6. Now it's time to make the pizza base! Knock back (gently knead) the pizza dough, and flour a surface. Roll out the dough into a large round. Then spread the tomato sauce over the base, leaving a 1-2cm gap around the edges. Sprinkle the grated cheese, then sprinkle over 40g of crumbled feta cheese.

7. Add the sweet potato chunks and peppers to the top of the pizza, then it's also time to pop your pizza in the oven. This should take about 15-20 minutes in total, until the base has risen and the pizza topping is melty and delicious. The wedges should be soft inside but crispy too.

8. Take the pizza out of the oven and crumble over a little bit more feta, then slice and serve with the wedges! Boom, you've got pizza!


This. Was. Insane. I've just eaten three quarters of this deliciousness, and I plan to let my family taste the rest later on. It really is fabulous - just as a pizza should be, really. Try it!

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