2 small sweet potatoes, sliced into thick rounds (300g)
¼ cup finely chopped mushroom
½ cup red and green grated capsicum
1 tsp extravirgin olive oil
50g crushed fresh tomato
¼ cup mozzarella cheese, finely grated
Preheat oven to 200°C. Slice sweet potato into rounds. Toss rounds with teaspoon oil. Place onto two baking sheets in one layer and roast for 20 minutes or until just tender.
Mix hommus and crushed tomatoes to make tomato paste. Spread sweet potato rounds with tomato paste and top with chopped mushroom, grated capsicum and cheese.
Cook for a further 8 minutes or until the cheese is melted.