20 Minute Spinach Pesto Pizza

Here’s a delicious pizza recipe that can be prepared faster than you could have one delivered.

Using pita bread as the base means you can enjoy a lighter version of a family favourite.

Prepare the pesto up to a week ahead of time and store in the fridge in an airtight container until ready to use.

Why not lay out the ingredients and let the family make their own personalised pizza?

This recipe comes from our 28 Day Weight Loss Challenge, where we offer family friendly recipes that will help you lose weight.

Find out more about the challenge HERE. As well as pizzas, we’ve got other healthy takeaway makeovers such as burgers, curries and nachos.

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Spinach Pesto Pizza

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Course

Main Dish

Cuisine

Vegetarian

Servings

serves

Ingredients

• 2 medium wholemeal pita bread
• 1 cup fresh basil leaves
• 2 cups baby spinach
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water
• 1 teaspoon lemon juice
• 1 clove garlic
• 1/3 cup reduced-fat ricotta cheese
• 1/3 cup reduced-fat cheddar cheese grated

Course Main Dish Cuisine Vegetarian Servings serves Ingredients 2 medium wholemeal pita bread 1 cup fresh basil leaves 2 cups baby spinach 1 tablespoon extra virgin olive oil 1 tablespoon water 1 teaspoon lemon juice 1 clove garlic 1/3 cup reduced-fat ricotta cheese 1/3 cup reduced-fat cheddar cheese grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 180C.
2. Place the spinach, basil, oil, water, lemon juice and garlic in a food processor or blender. Pulse a few times, then blend until fairly smooth, occasionally scraping down the sides.
3. Spread the pesto over the pita bread, covering evenly in a thin layer. If you have any pesto leftover place in an airtight container in the fridge or freezer to use for another meal.
4. Top pesto with grated cheese and dollop over ricotta. Bake for 5-7 minutes, or until cheese is golden brown and bubbly.

Recipe Notes

447 calories per serve