Homemade Takeaways

Kumara pizza

Author: Amanda Lennon - Chef, Food Editor

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Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

2 teaspoons roughly chopped fresh rosemary
¼ no-oil sun-dried tomatoes, roughly chopped
2 cloves garlic, sliced
1 tablespoon olive oil
1 tablespoon lemon juice
1 small potato (about 130g), peeled and thinly sliced
200g kumarasweet-potatoX, peeled and thinly sliced
1 pizza base (or use a flour tortilla)
¼ cup finely grated parmesan cheese
1 tablespoon chopped fresh chives
mixed salad to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Preheat oven to 220°C. Process rosemary, tomatoes, garlic, oil and lemon juice in a small food processor until ingredients form a coarse paste.

2 Cook potato for 2 minutes in boiling water. Add kumara and continue cooking for 4 minutes, or until vegetables are tender. Drain.

3 Place pizza base on a baking tray. Spread evenly with rosemary mixture. Top with potato and kumara, slightly overlapping slices. Sprinkle with parmesan.

4 Bake for 18-20 minutes, until cheese has melted and vegetables are starting to brown. Top with chives and serve with mixed salad.

HFG tip

Instead of the parmesan, top pizza with low-fat feta.

Nutrition Info (per serve)

Calories 397cal

Kilojoules 1660kJ

Protein 12.1g

Total fat 9.7g

–Saturated fat 2.2g

Carbohydrates 66.1g

–Sugars 5.6g

Dietary fibre 5g

Sodium 430mg

Calcium 110mg

Iron 2.1mg

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.

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