Pesto Potato Pizza
with Fresh Mozzarella
Up for trying something new? Enjoy this green and white pizza made with lots of cheese and delicious pesto!
Cals 1326 · Prot 44 · Carbs 165 · Fat 56
Vegetarian
Family Friendly
45 min
Up for trying something new? Enjoy this green and white pizza made with lots of cheese and delicious pesto!
Cals 1326 · Prot 44 · Carbs 165 · Fat 56
Vegetarian
Family Friendly
Ingredients
Pizza base
Semolina
10*11*
30 Grams
Plain flour
10*11*
10 Grams
Pizza dough ball
10*11*
2 Piece
Olive oil
1 Tbsp
Toppings
Potatoes
100 Grams
Parmesan
4*
30 Grams
Green pesto
2*4*
100 Grams
Lemon
1 Piece
Sun dried tomatoes
60 Grams
Mozzarella ball
4*
125 Grams
Fresh basil
15 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5532 / 1326 |
| Fats (g) | 56.1 |
| of which saturated (g) | 14.4 |
| Carbohydrates (g) | 165 |
| of which sugars (g) | 14.2 |
| Fibers (g) | 7.2 |
| Proteins (g) | 44.4 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Slice the potatoes as thinly as possible (use a mandolin or peeler if you have one) .
2 Prep potatoes
Cook the potatoes in salted boiling water for 5 min. Drain and run under cold water. Meanwhile, grate the Parmesan.
3 Roll
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays.
4 Top and bake
Top with the pesto, followed by the sliced potatoes. Sprinkle with the grated Parmesan. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown .
5 Serve
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Roughly chop the sun dried tomatoes. Tear the fresh mozzarella into rough chunks.
6 Serve
Top the pizzas with the fresh mozzarella and sun-dried tomatoes. Tear the fresh basil over the top and sprinkle with the lemon zest. Slice and serve!
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