Spinach, potato & pesto pizzas
HINT: Bocconcini are fresh mozzarella balls. Substitute 2 large-sized ones for 4 baby-sized
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)
|
| Carbohydrate (g) |
79
|
| Protein (g) |
19
|
| Fat (g) |
13
|
| Calcium |
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4
