Sweet Potato Egg Funghi Pizza

Prep Time: 5 minutes 

 

Cook Time: 60 minutes

 

Total Time: 1 hour 5 minute

 

 

 

 

 

Baked wholemeal tortilla roasted sweet potato puree,

sautéed thyme mushroom.

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2 Sweet potato

1 Egg 

Medium/large wholemeal tortilla 

Mixed mushroom shiitake/oyster

Fresh Thyme sprig

1tsp salt 

1tsp pepper

1 clove garlic chopped or minced

1tbsp rapeseed oil

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Preheat the oven to 200c

Line a baking tray with parchment paper. 

Use a fork to prick holes across each sweet potato.

Bake for 45 minutes to 1 hour. Timing will depend on the size of the sweet potatoes.

The sweet potato will seem to ooze, and then those juices will start to crystallise.

Check to see if the sweet potato is done by performing the “squeeze” test*. To do the squeeze test take the sweet potatoes out of the oven. Then using your hand, squeeze it. If the sweet potato is squishy it’s done. (This is not a scientific method, you’re welcome)

Let the sweet potatoes cool before peeling off the skin. If the sweet potato is cooked properly the skin will peel off easily. 

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Cut the cooked sweet potatoes into large chunks. Throw those large chunks into the food processor and blend until smooth. We don’t want a single lump in all of that sweet potato. Remember, don’t add any liquid to the sweet potato

 

In a skillet/frying pan on high heat add oil and then garlic until slightly browned add mushroom, salt, pepper, and a few leaves of thyme and sauté until cooked ( make sure the mushrooms are not watery and are more fried in texture. 

while the mushrooms cook in another frying pan warm a little oil and fry the egg to your deserved preferences season with salt and pepper.

In oven heat tortilla up for a few minutes. 

 

Once tortilla is warmed through spread sweet potato puree evenly all over (leaving the rim bear) place egg directly in the middle and sprinkle your deserved amount of mushroom around the egg, finish with some chopped thyme. 

 

Enjoy!