Vegan Pizza Curry Sweet Potato and Rocket
Elevate your pizza night with this flavorful Vegan Pizza Curry Sweet Potato and Rocket! This delicious plant-based creation combines the earthy sweetness of roasted curry-spiced sweet potato with the peppery freshness of baby rocket (arugula) for a bold twist on classic pizza. A golden crust serves as the perfect base, topped with tangy tomato sauce, cherry tomatoes, red onion, and optional vegan cheese, all enhanced by the savory richness of nutritional yeast and garlic powder. Quick to prepare in just 40 minutes, this recipe is a healthy and satisfying option for both vegans and flavor seekers alike. Perfect for sharing, this fusion-inspired pizza is a must-try for anyone looking to redefine comfort food with vibrant ingredients and unique flavors.
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Recipe Information
Ingredients
- 1 ball (store-bought or homemade, approximately 250g) Pizza dough
- 1 medium (about 200g) Sweet potato
- 1 teaspoon Curry powder
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Tomato sauce
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 1 cup Baby rocket (arugula)
- 6 halved Cherry tomatoes
- 0.25 thinly sliced Red onion
- 0.5 cup (shredded) Vegan cheese (optional)
Instructions
Preheat your oven to 220°C (430°F) and place a pizza stone or baking sheet inside to heat.
Peel and dice the sweet potato into small 1-cm cubes.
In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, curry powder, salt, and black pepper. Spread them onto a baking tray and roast in the preheated oven for 12-15 minutes, or until tender and lightly golden. Remove and set aside.
While the sweet potato is roasting, lightly flour your work surface and roll out the pizza dough to your desired thickness (approximately 10-12 inches in diameter).
Spread the tomato sauce evenly over the rolled-out dough, leaving a small border around the edges.
Sprinkle the tomato sauce with nutritional yeast and garlic powder for added flavor.
Scatter the roasted sweet potato cubes over the pizza base, followed by cherry tomato halves, thinly sliced red onion, and vegan cheese (if using).
Transfer the assembled pizza onto the preheated baking stone or sheet. Bake for 12-15 minutes, or until the crust is golden, and the toppings are heated through.
Remove the pizza from the oven and let it rest for 2-3 minutes.
Top the pizza with a generous handful of fresh rocket (arugula) and drizzle with the remaining 1 tablespoon of olive oil.
Slice and serve immediately while the crust is crisp and the toppings are warm.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 8.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
