instant yeast 2 tsp
1¾ cup All Purpose Heritage Flour
⅔ cup Water
1 tsp Honey
300 g Sweet Potatoes 1 LARGE or two mediums
15 g Basil Fresh
Olive oil (Not Inc) 3 tb
Step 1: Pour in warm water to the honey and mix. Pour into a bowl.
Step 2: Mix in yeast, let stand for 3 minutes
Step 3: Add 1TB olive oil and 1tsp salt
Step 4: Slowly mix in 1 3/4 c flour, knead into a ball.
Step 5: Grease a large bowl, put the dough in the bowl, cover with a clean wet dishcloth and let sit in your warm kitchen for 1 hour.
Step 6: Spread olive oil on a sheet pan or baking tray. Take dough and spread out on the tray, stretching to all four corners.
Step 7: Cover dough and let sit near oven while you prep your toppings.
Preheat oven to 450. Wrap your sweet potato in tin foil and put on a baking tray. Pop in oven for 30-40 minutes depending on size.
Take your very soft sweet potato out of the oven and set aside to cool. Turn oven down to 420. When cool enough to handle, cut in half and
scoop out the innards into a bowl. Rough mash it with a heavy sprinkle of salt and pepper and a touch of olive oil. Set aside.
Quarter your shiitake mushrooms and tear your oyster mushrooms in pieces. Heat up oil in your frying pan and add your mushrooms. Cook till
just softened, 2-3 minutes. Take off heat.
Thinly slice your shallots.
Spread your sweet potato puree over top of your pizza, and top with mushrooms and shallots. Goat cheese would be an amazing with this.
Pop pizza into the oven for 15-20 minutes till the bottom is golden and the mushrooms are crispy. Rough chop your basil and garnish your
pizza. Time to slice and serve!