Potato & pesto pizza

2 servings 30-60 minutes 600 kcal or less calcium ciabatta easy dough homemade dough mains pizza dough quick quick dough spring

N/A

Source

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

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.

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.

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.