Oyster Pizza on a Sweet Potato Base

Method

1. Clean the meat of the 10 small oysters. Heat 15ml cooking oil in a pan, cook the oysters briefly until they just turn opaque, add 1/2 teaspoon kOBE Monk Fruit Blend and stir until the oysters firm up, then lift them out to drain.
2. Peel 1 small sweet potato, rinse it, steam it until soft and mash it with 50ml unsweetened oat milk.
3. Soak 1 king oyster mushroom in lightly salted water to clean it, boil until tender, drain and cut into rounds.
4. Soak 50g dried shrimp until soft, drain and grind them fine. Heat 1 tablespoon annatto oil in a pan and stir the dried shrimp through it.
5. Dice 50g of the mozzarella and slice the rest.
6. Put the sweet potato in a pan and spread it into an even thin layer across the bottom, then spread the annatto dried shrimp over it.
7. Layer on the mushroom, the oysters and the diced cheese, then cover the top with the sliced cheese.
8. Bake at 200C until the cheese on top has completely melted.

Tips

• Dicing some of the cheese and slicing the rest means the slices on top melt slowly and hold the heat in.
• Unsweetened oat milk makes the mash smooth and lightly fragrant, so add it gradually rather than all at once or the mash turns loose.
• kOBE Monk Fruit Blend dissolves slowly, so add it while the pan is hot and keep stirring, and the oysters take it up faster.
• Cook the oysters only until they firm up, since overcooked ones shrink and toughen in the oven.
• Spread the sweet potato base thin and even, because thick and thin patches break apart when sliced.
• Let the pizza rest 3 minutes before cutting, as slicing it straight from the oven drags the whole cheese layer along.