Potato and pesto pizza
Potato & pesto pizza
A shop-bought ciabatta bread mix makes the perfect cheat's pizza dough for this speedy supper for two
- Serves 2
- Easy
Nutrition per serving
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Calories 522
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Carbohydrates 49
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Saturated Fat 11
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Sugar 3
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Protein 22
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Fat 26
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Fiber 3
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Salt 2.1
Ingredients
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200g baby potatoes
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145g pack ciabatta bread mix
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1 tsp olive oil, plus extra for greasing
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2 tbsp green pesto
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125g ball mozzarella, grated
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large handful rocket
Method
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Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice.
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Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins.
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Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil over the potatoes and bake for 15-18 mins or until the crust is golden and the cheese bubbling. Scatter over the rocket and a good grinding of black pepper before serving.