Potato & pesto pizza

Potato & pesto pizza

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal522
fat26g
saturates11g
carbs49g
sugars3g
fibre3g
protein22g
salt2.1g
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Ingredients

  • 200g baby potatoes
  • 145g pack ciabatta bread mix
  • 1 tsp olive oil , plus extra for greasing
  • 2 tbsp green pesto
  • 125g ball mozzarella , grated
  • large handful rocket

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.2 ratings
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