Pesto, sweet potato & semi-dried tomato pizza
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Time to make:
40 mins, excludes making crust
$3.70 per serve
(at time of publication)
Full ingredients list:
2 x 22cm precooked cauliflower crusts
300g sweet potato, peeled, diced into 1cm cubes
1 large zucchini, diced
2 tablespoons basil pesto
80g semi-dried tomatoes, drained, chopped
120g bocconcini, drained, thinly sliced
2 cups baby rocket, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Line a large baking tray with a sheet of baking paper. Put sweet potato on prepared tray and spray with olive oil. Roast for 20 minutes, or until golden, adding the zucchini to the tray for last 10 minutes.
2 Spread cauliflower crusts with an even layer of basil pesto. Top crusts with roast veg, semi-dried tomatoes and bocconcini.
3 Place pizzas in oven and cook for 10 minutes, or until golden.
4 Top pizzas with baby rocket, cut into slices and serve.
About this recipe
First published: November 2018