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

Print Recipe
Spinach Pesto Pizza
Spinach Pesto Pizza
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
Spinach Pesto Pizza
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