The Courier-Mail

GREEN PIZZA

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SERVES 4 PREPA­RA­TION TIME: 15 MIN­UTES COOK­ING TIME: 15 MIN­UTES SKILLS: EASY 2 bought whole­meal pizza bases (with­out tomato sauce) ⅓ cup basil pesto 2 gar­lic cloves, thinly sliced 200g baby spinach 2 bunches broccolini, stems sliced 1½ cups grated moz­zarella 200g cherry toma­toes, halved ¼ red onion, thinly sliced 1 tbsp bal­samic vine­gar

METHOD

1. Pre­heat oven to 240C or 220C fan-forced.

2. Place pizza bases on 2 pizza or oven trays. Spread bases with pesto. Top with gar­lic, 80g baby spinach, broccolini and moz­zarella. Bake for 10-12 min­utes or un­til cheese melts and base is crisp.

3. Mean­while, com­bine re­main­ing baby spinach, toma­toes, onion and vine­gar in a large bowl. Sea­son and toss to coat. Serve pizza with salad. RECIPE: LUCY NUNES

PHO­TOG­RA­PHY: CRAIG WALL

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