When we originally thought up this recipe we planned on using roasted butternut squash instead of sweet potato, but as we had a perfectly good pair lying around we thought 'waste not, want not'!

Indeed this recipe, like many that we plan on sharing with you, is extremely versatile. The truth is that when using fresh, wholesome ingredients it's hard to go wrong – so if you fancy butternut squash with Dr Will's Tomato Ketchup on top of a naan bread then go for it!

Just in case, here are a few of our favourite pizza combos:

- Roasted red peppers, mozzarella, pesto, basil, pine nuts and Dr Will's Tomato Ketchup with dressed rocket and parmesan

- Sliced chicken breast, red onion, shredded mozzarella cheese and Dr Will's BBQ Sauce

- Spinach, free-range egg, mozzarella, black olives and Dr Will's Tomato Ketchup

Boiled, baked, roasted, mashed and chipped – the humble potato has a unique place in the British diet. But what about the traditional spud’s bright orange cousin? Much of the rest of the world have been enjoying them for centuries, but here in the UK we’re relative late-comers to the sweet potato party.

Just what makes them so good for us? Sweet potatoes are a source of four essential micronutrients: vitamin C, thiamin, potassium and manganese, which between them have a whole range of properties that our bodies need to keep us strong and healthy. Unlike white potatoes, these vibrant veg count towards your 5-a-day thanks to their higher level of nutrients, and because they’re lower in starch than other carbohydrates.So if you haven’t already, it’s time to switch to sweet.

Ingredients:1 gluten free pizza base

1 large sweet potato

1 red onion

100g goats cheese

Handful of spinach

2 tbsp Dr Will's Beetroot Ketchup

Olive oil

Sea salt and black pepper

Method:

Preheat the oven to 220°c. Wash and cube the sweet potato (leaving the skin on), place on a roasting tray and toss with a hearty glug of good olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Add to oven for 25 minutes, or until the sweet potato is soft and lightly browned.

Heat oil in a small pan over a medium heat – we used olive oil but coconut oil would work equally well. Halve and thinly slice the red onion and add to the pan. Allow the onions to cook slowly, tossing occasionally. If they onions brown too quickly, or the pan becomes dry, add a tablespoon of water.

Heap two generous tablespoons of Dr Will’s Beetroot Ketchup onto your chosen pizza base, using the back of the spoon to spread evenly to the outer edge. We used a pre-made gluten-free base for the sake of ease, but wraps and pittas of any kind work equally well. Or, if you really want to master the art of pizza, try your hand at making your own!

Top your base with the roasted sweet potato, caramelised onion and crumbled goats cheese. For this part, you can use as little or as much of your ingredients as you please. Here at Dr Will’s we like things on the generous side (oink oink!). Finish with a handful of fresh, washed spinach.

Bake pizza for 10 minutes until crisp and golden, and the cheese is gloriously gooey. Feast.Disclaimer: Pizza does not require sharing