Cook the sweet potatoes, crush them, and blanch the broccoli slightly.

The dough is kneaded and the gas is removed after the first fermentation. I'm going to do it for about 15 minutes.

Spread the dough after medium fermentation, place it in a 30cm pan, fold the edges inward to make a round shape, and then place the crushed sweet potatoes on the bottom after transferring a hole with a fork. Pumpkin sweet potatoes are soft, so just put them on top and make them soft by mixing milk. Mix it properly so that it is not dry and make it soft.

I added more milk to the purple sweet potato to make it softer. I'm going to squeeze it in a piping bag.

I squeezed sweet potatoes in the middle and purple sweet potatoes in a piping bag on the edge. (If you don't have purple sweet potatoes, you can skip them.)

I put sliced bananas around it and put broccoli here and there. Broccoli is pretty when you cut it into small pieces.

The pizza cheese was spread out moderately and baked in a 180-degree convention oven for 15 minutes. If you change the position of the front and back once in the middle, the color will be evenly distributed.

A generous banana sweet potato pizza is completed. It smelled like bananas. I felt full even if I ate a piece of sweet potato. It's a pizza where you can eat healthy sweet potatoes and bananas as much as you want. It was soft and delicious. If you need to get rid of bananas quickly because they're withering at home, try doing this like me. It's a well-being pizza. The bread was crispy and delicious.