Mini Sweet Potato Chicken Pesto Pizza
1/3 cup (60g) basil (green) pesto
1/2 cup (55g) mozzarella, grated
1 tbsp. olive oil
7 oz. (200g) cooked chicken breast
salt and pepper
Preheat the oven to 375 F (190 C) and line a large baking tray with baking paper or foil.
Slice the sweet potatoes lengthwise (1/4 inch thick) and rub with olive oil, then season with salt and pepper.
Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes.
Remove from the oven, flip and top each slice with pesto, chicken and mozzarella cheese.
Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted.
Remove from the oven and garnish with basil leaves. Serve immediately.
Sweet potatoes can be cooked earlier that day or up to three days prior.