Lunch/Dinner | Snacks
Sweet Potato Spider Pizzette
12 Months +, 18 Months +, 24 months +
Egg Free|Nut Free|Vegetarian
Scary good! Sweet potato spider pizzette, perfect for a Halloween snack where little ones can join in decorating their spooky spider toppings
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12–15 mini pizzette
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12–15 mini pizzette
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Ingredients
| For the base | |
| 7 oz | Sweet potato, peeled, steamed |
| 6 oz | Self-raising flour |
| For the topping | |
| As needed | Tomato passata |
| As needed | Grated mozzarella or cheddar |
| As needed | Black olives |
| For the base | |
| 200g | Sweet potato, peeled, steamed |
| 170g | Self-raising flour |
| For the topping | |
| As needed | Tomato passata |
| As needed | Grated mozzarella or cheddar |
| As needed | Black olives |
Recipe Tips
Get little ones involved in decorating their spooky spider toppings
Method
1
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper
2
Mash the steamed sweet potato in a large bowl
3
Add the flour and mix by hand into a dough, adding more flour if needed
4
Roll out the dough to ½ cm thick and cut into small circles
5
Re-roll leftovers to make more pizzette bases
6
Place the bases on the tray, top with tomato passata and grated cheese
7
For the spiders: halve olives for bodies, slice thin legs, and cut small tips for heads — decorate each pizzette
8
Bake for 12–15 minutes until golden and the cheese is melted
9
Buon appetito!
Storage
Keep in an airtight container in the fridge for up to 2 days
Freeze for 1 month
Reheat in the oven at 180°C (350°F) until warm
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