Potato & pesto pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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.
