Potato and rosemary pita pizzas
(at time of publication)
- 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
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)
Total fat 16g
–Saturated fat 7g
Dietary fibre 6g
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