Easy Italian bean salad
A quick and easy summery salad - ideal for serving with a barbecue spread
Potato & pesto pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g baby potatoes
- 145g pack ciabattabread mix
- 1 tsp olive oilplus extra for greasing
- 2 tbsp green pesto
- 125g ball mozzarellagrated
- large handful rocket
Nutrition: per serving
- kcal522
- fat26g
- saturates11g
- carbs49g
- sugars3g
- fibre3g
- protein22g
- salt2.1g
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.
