Kumara (sweet potato) is a kiwi icon, especially the purple kind. The Maoris grew it before the advent of Europeans. When I was young there was only the purple variety, sometimes the gold coloured variety would appear. It is only in recent times that the orange or Beauregard variety has become dominant.
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| Golden, orange and purple kumara |
Today I am
making a push for the traditional variety, it is denser and not as sweet as the
orange – just perfect as a base for the cutest mini pizzas.
Ingredients
1 large or 2
smaller purple Kumaras
½ tsp smoked
paprika
Olive oil.
The following are optional, and the
amounts varies according to your taste
Tomato sauce
(your own homemade) I use the little pottles of pizza sauce that Leggo put out
Vegan
Mozzarella shop bought or homemade (I will post a simple recipe for mozzarella
very soon)
Mushrooms
stewed with capsicum and spring onion.
Other
toppings
Sliced
tomatoes, pineapple, olives and so on.
Slice the
kumara about 1 cm thick, brush with olive oil on both sides. Sprinkle smoked
paprika on both sides as well.
Put in oven
at 180 degrees Celsius, and cook for 20 minutes turning the slices half way though. Take out and spread tomato sauce on each
slice add mushrooms and put a piece or spoon of mozzarella on top. Grill the
slices till the cheese is bubbly.
Serve with a
salad or just as is or as I have served with grilled asparagus which went into
the oven the same time as the topping was added. Very nice with a lemon tahini
sauce and a sprinkle of vegan Parmesan.
NOTE These
are very filling and were very nice the next day cold. I imagine if you used the orange kumara it
would be much lighter, but the sweetness might detract from the tomatoey
goodness.
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