Saint Valentine's Pesto Pizza with Fetta & Sundried Tomato
- Gluten
- Wheat
- Milk
- Pine Nut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
In Australia we consume around 200 000 pizzas a year, but as Saint Valentine states there is only one that you can truly love and this is a definite contender! Here at HF HQ you could hear us fighting over the last slice of this healthy version. Don’t be the last one to get to the table tonight – you might miss out!
Ingredients
3
Lebanese bread
(Contains: Gluten, Wheat;)
150 g
basil pesto
(Contains: Milk;)
1 tub
sundried tomatoes
200 g
artichoke hearts
½ block
fetta cheese
(Contains: Milk;)
20 g
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
70 g
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Place the Lebanese bread on an oven tray. Using the back of a spoon spread the base with the pesto. Top the base with the sundried tomatoes, artichoke hearts and fetta. Put your pizzas in the oven and bake for 10 minutes or until the bread is crispy and your fetta is golden.
Meanwhile, in a small pan heat some oil over a medium-high heat and then add the pine nuts, fry for 1 minute and then remove. Make sure you don’t burn them!
Wash the baby spinach. Place your pizza on a plate and sprinkle with baby spinach and your toasted pine nuts. You can drizzle a few drops of olive oil on top if you like!
