Spinach, potato & pesto pizzas


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


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

ANALYSIS per serve

4
 

Energy kJ
(Cal)

2137 (511)
Gold Medal

Carbohydrate (g)
79
Silver Medal

Protein (g)
19
Silver Medal

Fat (g)
13
Silver Medal

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

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4
Freezer Symbol
 
Did you find this information useful?

Can't find what you're looking for?

Did you know?

Australia is one of only two nations to have competed in every modern Summer Olympic Games

Quick numbers

700 Athlete scholarships are offered annually at the AIS
40 Thousand kilometres were swum by Petria Thomas whilst at the AIS
1 million people visit the AIS each year
More ASC statistics