Sweet potato pizza with cheesy basil pesto | Nourish: plant-based living

Sweet potato pizza with cheesy basil pesto

It’s pizza re-imagined and completely delicious!

This recipe is from Eat Well Live Well: Organic Pant-based Wholefoods by Rebecca’h Pescarini Walker, published by Conscious Lifestyler.




  1. Wash and trim the sweet potato and cut into 4 long thick slices. Place them onto a paper lined baking tray and bake in the oven at 180⁰C for 5 minutes on each side until slightly golden (don’t overcook the sweet potato or it will fall apart.)
  2. Finely slice the mushrooms, sun-dried tomatoes, olives and spring onions. In a small pan, sauté the mushrooms and spinach in olive oil until golden and tender.
  3. Top the sweet potato bases with the sautéed mushroom and spinach, sun-dried tomatoes, olives and shredded cheese.
  4. Bake in the oven for a further 3–5 minutes until the cheese has melted.
  5. While the sweet potato pizzas are baking, make the pesto by placing all the ingredients into a blender and pulsing for 30–60 seconds until all of the ingredients have come together and a course texture is achieved.
  6. Remove pizzas from the oven and drizzle with basil pesto and spring onion. Serve hot.

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