Wednesday , October 27 2021

Pizza Mess

From the book: Coconut Oil: Recipes for Real Life by Lucy Bee (Quadrille, £15) Photography by Dan Jones

Recipe published in Feast, Issue 09 – September 2016

Serves 4


600g of sweet potatoes, peeled and grated
1 red onion, finely chopped
1tsp of dried rosemary
of coconut oil
of frozen peas
of fresh basil
6 cherry tomatoes, quartered
60g of mozzarella, sliced
pinch of chilli flakes, to taste (optional)
Lucy Bee Himalayan salt and ground black pepper
of green pesto, to serve

1. Preheat the oven to 180°C/350°F/gas mark 4
2. Place the grated sweet potato in the middle of a sheet of kitchen paper, wrap and press firmly to squeeze out excess water. Add the sweet potato to a bowl with the onion, rosemary and some salt and pepper, and mix well
3. Melt the coconut oil in a medium roasting tray in the oven and, when hot, add the sweet potato mixture, spread out in an even layer and bake in the oven for 15 minutes
4. Meanwhile, cook the peas in boiling water until tender, then drain and set aside
5. Remove the sweet potato from the oven and top with, in order: the peas, basil, tomatoes, mozzarella, chilli flakes, if using, and some seasoning. Return to the oven for a further 6–8 minutes until the mozzarella has melted and the sweet potato is crunchy. Remove from the oven and serve from the tray, with a drizzle of pesto on top

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