Bake the sweet potato

• Preheat the oven to 200 °C.
• Place the sweet potato on a lined tray, pierce all over with a fork, drizzle with olive oil and sprinkle with sea salt.
• Bake until tender.

Smash the sweet potato

• While still warm, cut the sweet potato in half lengthways.
• Place one half skin-side down between two sheets of baking paper and press firmly with the base of a frying pan until 0.5–1 cm thick.

Add the toppings

• Spread the pesto over the smashed sweet potato.
• Top with the tomatoes, chicken, basil and mozzarella.

Bake again

• Return to the oven and bake until the cheese is golden.

Finish and serve

• Finish with the chives and a drizzle of hot honey.