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Recipes

Spinach, potato & pesto pizzas

  • Preparation time 5 minutes
  • Cooking time 30 minutes
  • Serves 4
  • Freezableyes

Ingredients

  • 2 large potatoes, peeled
  • 4 individual pizza bases
  • 2 tablespoons pesto
  • 100 g cherry tomatoes, halved
  • 4 baby bocconcini cheese, sliced
  • 50 g baby spinach leaves

Method

  1. Preheat oven to 220°C (425°F).
  2. Boil potatoes until just tender, drain and cut into thick slices.
  3. Place bases on a nonstick baking tray, spread with pesto and top with potato, tomato and cheese.
  4. Bake for 20 minutes or until bases are crisp and golden and cheese has melted.
  5. Top with spinach and serve immediately.

HINT: Bocconcini are fresh mozzarella balls. Substitute 2 large-sized ones for 4 baby-sized

Nutrition

ANALYSIS per serve
4
Energy kJ (Cal)
2137 (511)
Carbohydrate (g)
79
Protein (g)
19
Fat (g)
13
Calcium
HINT: Bocconcini are fresh mozzarella balls. Substitute 2 large-sized ones for 4 baby-sized yes, Bakes and Grills, survival-from-the-fittest Bakes and Grills
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