Asparagus & Potato Pizza
Mix up the menu on the next pizza night with Asparagus & Potato Pizza! This tasty twist on the family favourite is packed full of flavour and is out of the oven and into mouths in just 35 mins.
Ingredients
- 2 bunches asparagus, trimmed
- 4 baby potatoes, thinly sliced
- 2 pizza bases
- 1 cup pesto
- 1 1/2 cup grated mozzarella
- 50 grams feta, crumbled
- 1/2 cup basil leaves
- 1 tablespoons olive oil
- 1 pinch salt and pepper
- 2 bunches asparagus, trimmed
- 4 baby potatoes, thinly sliced
- 2 pizza bases
- 1 cup pesto
- 1 1/2 cup grated mozzarella
- 50 grams feta, crumbled
- 1/2 cup basil leaves
- 1 tablespoons olive oil
- 1 pinch salt and pepper
- Step 1 of 5Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 5Place thinly sliced potatoes on an oiled or lined baking tray, drizzle with oil and season. Bake in the oven for 12 minutes until cooked through.
- Step 3 of 5Blanch the asparagus for 2 minutes in salted boiling water, then plunge into cold water to cool. Drain and slice thinly on a diagonal.
- Step 4 of 5Place pizza base on two non-stick baking trays. Evenly spread the pesto, and sprinkle with mozzarella. Place the potatoes and asparagus, then the crumbled feta. Bake for 15 minutes until puffed and golden.
- Step 5 of 5Serve hot, sliced and with a garnish of fresh basil.
Method
- Step 1 of 5Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 5Place thinly sliced potatoes on an oiled or lined baking tray, drizzle with oil and season. Bake in the oven for 12 minutes until cooked through.
- Step 3 of 5Blanch the asparagus for 2 minutes in salted boiling water, then plunge into cold water to cool. Drain and slice thinly on a diagonal.
- Step 4 of 5Place pizza base on two non-stick baking trays. Evenly spread the pesto, and sprinkle with mozzarella. Place the potatoes and asparagus, then the crumbled feta. Bake for 15 minutes until puffed and golden.
- Step 5 of 5Serve hot, sliced and with a garnish of fresh basil.
Nutrition per serving
2056 Kilojoules
Protein21 grams
Fat16 grams
Carbs63 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 5Place thinly sliced potatoes on an oiled or lined baking tray, drizzle with oil and season. Bake in the oven for 12 minutes until cooked through.
- Step 3 of 5Blanch the asparagus for 2 minutes in salted boiling water, then plunge into cold water to cool. Drain and slice thinly on a diagonal.
- Step 4 of 5Place pizza base on two non-stick baking trays. Evenly spread the pesto, and sprinkle with mozzarella. Place the potatoes and asparagus, then the crumbled feta. Bake for 15 minutes until puffed and golden.
- Step 5 of 5Serve hot, sliced and with a garnish of fresh basil.