This is a totally delicious sweet and sour pizza, made spicy by the inclusion of a chilli in the sauce. And it’s all about the sauce. You can put it on any base you like. We used homemade sourdough (see how we do it here) but you could use ready made bases or even pitta breads.
The quantities below made enough for a large, full roasting tin size pizza, serving four.
Sweet and Sour Pizza Sauce Ingredients
- a little olive oil
- one onion, finely chopped
- a few cloves of garlic, really finely chopped or crushed
- one small sweet potato, peeled and finely diced
- one chilli pepper, deseeded and finely chopped
- about a quarter cup of pineapple juice (handy if putting tinned pineapple on pizza, as you can use the juice from the can)
- about a tablespoon of balsamic vinegar
- half a tube or a small jar of tomato puree
- a few sprigs of parsley, very finely chopped
- salt to taste (doesn’t need much)
- Toppings of choice: we used tinned pineapple, tinned mushrooms (they don’t dry up on a pizza like fresh) and Asda Free From Grated Mozzarella (Asda have the cheapest free from cheese we’ve seen).
- Prepare your base as desired. In our case, we made sourdough bread dough and left it rising in the tin all day!
- Fry the onion, garlic, sweet potato and chilli in the oil for a few minutes.
- Add the juice, vinegar, parsley and puree
- Mix well, adding more juice if too thick.
- Season with salt
- Spread it over your pizza base and add toppings!
- How long you need to bake depends on the base. Our thick homemade one needed half an hour at 200C/400F. Pittas would need much less as they’re already cooked. In fact you could just grill them.
Other recent food and posts elsewhere from us:
- Tattie Soup
- Carrot and Butterbean Soup
- Apple Chutney with Ginger
- Blackcurrant and Lavender Jam
- Making Compost
- Deer Abbey and the Man Trap
- The Mysterious Lang Stane of Aberdeen
Cocoa Loco have some gorgeous new organic and fairtrade Christmas chocolate in, see their large vegan range here.