I absolutely love this Tear & Share Sweet Potato Pizza Bread recipe – it’s a firm favourite in our house and always goes down a treat with little ones and grown-ups alike. It’s adapted from my latest book The Ultimate Weaning and Toddler Cookbook, and I find myself coming back to it time and time again – especially for birthdays, family get-togethers or even weekend lunches when we want something fun and nourishing.
What I love most about this recipe is how simple it is. Unlike many bread-based recipes, there’s no need to wait around for the dough to rise, which means it comes together much faster – ideal when you’ve got little ones running about or you’re short on time.
It’s also packed with goodness. The dough is made with sweet potato, which adds natural sweetness, a boost of fibre and vitamin A, while grated courgette adds even more veggies without overpowering the flavour. A little grated cheese and tomato purée bring that familiar pizza flavour, which so many of us love.
Prep: 5-10 minutes
Makes: 12 twists to share
Ingredients:
- 450g sweet potato, peeled and chopped into 2cm cubes
- ½ tbsp olive oil
- 50g courgette, coarsely grated
- 125g self-raising flour, plus extra for dusting
- Handful of ground nuts/seeds (optional)
- 30-40g cheddar cheese, grated
- 1 tbsp tomato purée
Method:
- Preheat the oven to 200°C / 180°C fan. Place the sweet potato cubes on a baking tray, drizzle with olive oil and roast for around 25 minutes, until soft.
- Mash the cooked sweet potato well, or blend into a thick paste.
- Squeeze the grated courgette between your hands or in a clean tea towel to remove as much liquid as possible.
- Add the courgette to the sweet potato and mix well. Add the flour and mix until a dough forms.
- Divide the dough into two balls. On a lightly floured surface, roll each one into a circle about 25cm wide and ½cm thick.
- Spread the tomato purée over one dough circle. Sprinkle over the grated cheese and ground nuts/seeds (if using).
- Place the second dough circle on top to sandwich the filling. Gently press the edges to seal.
- Cut out 12 sections, leaving a circle shape in the middle and then twist each section of dough
- Transfer to a baking tray and bake in the middle of the oven for 20–25 minutes, or until golden brown.
- Let it cool slightly before serving. Tear and share!
