Potato and rosemary pita pizzas

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

8 baby potatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 clove garlic, crushed
4 large wholemeal pita breads
1 cup grated edam cheese
2 tablespoons chopped rosemary
½ teaspoon pepper

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Instructions

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1 Boil potatoes for 10 minutes until tender. Drain and refresh in cold water. Leave to cool.

2 In a bowl, mix tomato paste, olive oil and garlic.

3 Preheat oven to 180°C. Place pita breads on a baking tray. Spread tomato mixture on each pita. Top with half the cheese. Slice potatoes into 5mm-thick slices. Place on pitas. Top with remaining cheese. Sprinkle with rosemary and pepper.

4 Bake for 15-20 minutes until golden. Serve with rocket and tomato salad.

Nutrition Info (per serve)

Calories 458 cal

Kilojoules 1915 kJ

Protein 19 g

Total fat 16 g

Saturated fat 7 g

Carbohydrates 60 g

Sugar 4 g

Dietary fibre 6 g

Sodium 460 mg

Calcium 280 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.