Potato & pesto pizza
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Potato & pesto pizza

By Emily Kydd

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

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 522
  • fat 26g
  • saturates 11g
  • carbs 49g
  • sugars 3g
  • fibre 3g
  • protein 22g
  • salt 2.1g

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

  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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