SWEET POTATO & UMAMI THIN CRUST PIZZA

1 sweet potato (about 300g), peeled and sliced into small chunks

65g good-quality rolled oats

1 medium egg

pinch of salt

pinch of garlic powder

pinch of dried oregano

2 tbsp umami paste (or tomato purée)

½ yellow pepper, deseeded and cut into thin strips

handful of tenderstem broccoli, sliced

½ small red onion, peeled and thinly sliced

60g goat’s cheese

1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking sheet with baking parchment.

2. Put the sweet potato, oats and egg into a food processor and whizz together until you have a smooth consistency and all the oats have been broken down. You may need to help this along by stopping the processor and scraping down the sides with a spatula. Add the salt, garlic powder and oregano, whizzing once more until well combined.

3. Spoon the mixture on to the centre of the lined baking sheet and spread out with the back of a spoon or clean hands to form a circle, being careful not to make it too thin. Bake for 30 minutes until the top forms a crust. Carefully turn the base over on to another sheet of paper so the crusted side is on the bottom. Return to the oven for a further 15 minutes.

4. Spread a thin layer of umami paste over the pizza. There is no crust here so take it right to the edge as this protects the base from burning. Add the pepper, broccoli and onion slices then crumble over the goat’s cheese. Bake for another 15 minutes or until our toppings are lightly charred.