Potato & pesto pizza

Potato & pesto pizza

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(1 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 2
A shop-bought ciabatta bread mix makes the perfect cheat's pizza dough for this speedy supper for two

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal522
  • fat26g
  • saturates11g
  • carbs49g
  • sugars3g
  • fibre3g
  • protein22g
  • salt2.1g
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Ingredients

  • 200g baby potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 145g pack ciabatta bread mix
  • 1 tsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp green pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 125g ball mozzarella, grated
  • large handful rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. 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.

  2. 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.

  3. 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.

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